Vegetables: Spinach Souffle 01 by Recipe Cottage

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	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.