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LOCATION: Recipes >> Vegetables >> Spinach Souffle 01

Print this Recipe    Spinach Souffle 01

SPINACH SOUFFLE
Yield: 6 servings

3 T butter
4 T flour
1 c light cream
6 egg yolks
7 egg whites
pinch salt
1/8 ts cream of tartar
1 c spinach, cooked
pinch nutmeg
salt & pepper

Preheat oven to 400 F.

Cook the spinach uncovered in plenty of boiling water for 5 minutes.
Pur#e the spinach in a blender.

Melt the butter and add the flour. Add the cream gradually stirring
with a wire whisk to make a thick smooth sauce. Remove from the
heat and add the egg yolks one at a time. Add the pureed spinach
and the seasonings. Beat the egg whites, with a pinch of salt and
the cream of tartar, until stiff. Add the vegetable mixture to the
egg whites and fold together gently. Spoon into a prepared 6 cup
souffle dish.

Place the souffle in the oven and immediately reduce the heat to
375 F. Bake for 25 minutes.

May be served with a Mornay or tomato sauce.

NOTE: This souffle may also be prepared with pureed peas, asparagus,
carrots or chestnuts.

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