With this French spinach souffle, you will discover that they are, in fact, quite easy. The souffle can be served as a side dish or a light main course.
Ingredients of French Spinach Soufflé
|1||pound fresh spinach leaves|
|1/4||cup (1/2 stick) butter|
|2||tablespoons finely chopped onion|
|1/4||cup all-purpose flour|
|1/4||teaspoon ground nutmeg|
|1/8||teaspoon black pepper|
|1||cup (4 ounces) shredded sharp Cheddar cheese|
Preparation of French Spinach Soufflé
- Preheat oven to 375 ° F. Grease 1 1/2 or 2 quart soufflé dish; put aside. Bring 1 liter of salted water to a 2 liter pan to a boil over high heat.
- Add the spinach. Return to the boil and cook for 2 to 3 minutes or until the spinach is tender and crunchy.
- Drain the spinach and immediately immerse in cold water. Drain again; let stand until cool enough to handle.
- Squeeze the spinach to remove excess moisture. Finely chop the spinach. Melt the butter in a large saucepan over medium heat.
- Add the onion; cook and stir 2 to 3 minutes. Stir in flour, salt, nutmeg and pepper. Gradually add the milk. Cook and stir until boiling and thickening. Remove from fire. Add the egg yolks to the pan until well blended.
- Add spinach and cheese; mix well. Beat the egg whites in a large clean bowl with an electric mixer at high speed until firm peaks form.
- Stir in the egg whites into the spinach mixture until the egg whites are evenly incorporated. Pour into the prepared dish.
- Bake 35 to 40 minutes or until the wooden skewer inflated and inserted in the center comes out clean.
- Garnish, if desired. Serve immediately.