- Special Pricing
- Active Time 15m
- Total Time 50m
Makes 8 servings
The basic vegetable soufflé can be varied with many flavor combinations.
- 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
Preheat the oven to 375 degrees F. Butter an 8-cup soufflé 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 soufflé 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.
nutrition information per serving
151 calories; 9g total fat; 176mg cholesterol; 362mg sodium; 8g carbohydrates; 2g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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