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Spinach Souffle

Source: Omelettes, Souffles & Frittatas
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Active Time:  15 Minutes
Total Time:  50 Minutes
  Makes 8 servings
The basic vegetable souffle can be varied with many flavor combinations.
RECIPE INGREDIENTS
3/4 cup (3 ounces) shredded Gruyere or Jarlsberg cheese  
1 cup milk
3 tablespoons cornstarch mixed with 3 tablespoons water
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons butter
1 small onion, finely chopped
1 large bunch spinach (1 pound), stemmed and finely chopped
6 eggs, separated
1/4 teaspoon cream of tartar
Spinach Souffle Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 375 degrees F. Butter an 8-cup souffle dish and sprinkle the bottom and sides with 2 tablespoons of the shredded cheese.


In a medium saucepan, heat the milk until scalded; add the cornstarch mixture and stir over medium heat until thickened. Stir in the salt and nutmeg and set aside.


In a large skillet, melt the butter over medium heat and cook the onion until softened, about 5 minutes. Add the spinach and cook just until heated through and still slightly crisp, about 1 minute; drain off any liquid. In a blender or food processor, puree the spinach and egg yolks until the spinach is minced. Stir the spinach mixture into the cornstarch-thickened sauce. Mix in the remaining cheese.


In a large bowl, beat the egg whites until foamy. Add the cream of tartar and beat until stiff, glossy peaks form. Fold one-fourth of the beaten egg whites into the spinach mixture. Fold this mixture into the remaining egg whites. Spoon the batter into the prepared souffle dish; smooth surface. Bake in the oven for 35 minutes, or until puffed and golden brown.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 151
Fat. Total: 9g
Fiber: 2g
Carbohydrates, Total: 8g
Sodium: 362mg
% Cal. from Fat: 54%
Cholesterol: 176mg
Protein: 11g
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