Spinach Souffle

Name: Spinach Souffle
Ingredients: 1 bunch spinach; 3 tablespoons butter; 1 small onion, grated; 3 tablespoons flour; 3/4 cup milk; salt and cayenne pepper to taste; grated nutmeg; 4 egg yolks; 7 egg whites; grated parmesan cheese

10 ingredients

1 steps

Ingredients

1 bunch spinach
3 tablespoons butter
1 small onion, grated
3 tablespoons flour
3/4 cup milk
salt and cayenne pepper to taste
grated nutmeg
4 egg yolks
7 egg whites
grated parmesan cheese

Directions

1

{"0":"Cook 1 pouch 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, dry completely and chop coarsely.","2":"In a saucepan melt 3 tablespoonsd of butter. Add 1 small chopped onion into the butter and cook, without browning, until the onion is very soft. Stir in 3 level tablespoons of flour and cook over low heat for 5 minutes. 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 mixture in a food processor and blend until thoroughly mixed. Add in 4 egg yolks and mix for 10 seconds. Whn cool enough, fold mixture into the 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 25-30 minutes in a water bath at 375 degrees or until well risen, puffed and browned on the top. Serve at once."}