Spinach souffle #2

6 Servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
4 tablespoons Flour
1 cup Light cream
6 Egg yolks
7 Egg whites
1 pinch Salt
⅛ teaspoon Cream of tartar
1 cup Spinach, cooked
1 pinch Nutmeg

Directions

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.

Source: Souffl# Spectaculars by Irena Kirshman (1969)

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