Ingredients
- 1 bunch spinach
- 3 tablespoons butter
- 1 small onion, grated
- 3 tablespoons flour
- 3/4 cup milk
- salt and cayenne pepper to taste
- pinch nutmeg
- 4 egg yolks
- 7 egg whites
- grated parmesan cheese
Directions
Cook 1 punch spinach which has been well-cleaned and completely stemmed. Use only the water which clings to the spinach after cleaning it for cooking. Drain the spinach well, rinse it with cold water, dry completely and chop coarsely.
In a saucepan melt 3 tablespoonsd of butter. Grate 1 small onion into the butter and cook, without browning, until the onion is very soft. Then remove the pan from the fire and stir in 3 level tablespoons of flour. Pour in gradually 3/4 cup of milk and season with salt and cayenne pepper to taste. Add a pinch of nutmeg and the spinach. Place the entire mixture in the food processor. Blend until thoroughly mixed, transfer to a large bowl and beat in 4 egg yolks. Then folk in gently the whites of 7 eggs whites have been beaten until they are stiff but not dry. Pour the batter into a well-greased 6 cup souffle dish. Sprinkle the top of the souffle very lightly with grated parmesan cheese and bake 17-20 minutes in a 375 degree oven or until well risen, puffed and browned on the top. Serve at once. I have never made this myself but have used other recipes from the book with great success.
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Submitted 6/13/05.
Source: Souffle and Quiche Cookbook
Submitted By: Sheila Nelson
nednelsom@msn.com
Spinach Souffle