Lean Spinach-marjoram Souffle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Nonfat milk,
1 1/2 tbsp: Cornstarch,
3 tbsp: Chopped fresh marjoram,
1 tbsp: Instant minced onion,
1/2 tsp: Pepper,
1/8 tsp: Ground nutmeg,
1/2 cup: Chopped spinach,
1/4 cup: Shredded parmesan cheese,
2 Large: egg yolks,
6 Large: egg whites,
1/4 tsp: Cream of tartar,
Directions:
1. Lightly coat interior of a 1 3/4-quart souffle or other
straight-sided baking dish with oil.
2. In a 2- to 3-quart pan, stir milk smoothly into cornstarch. Add
marjoram, onion, pepper, and nutmeg. Stir over high heat until mixture
comes to a boil. Smoothly puree in a blender with spinach, 2
tablespoons Parmesan, and egg yolks.
3. In a large bowl, beat egg whites and cream of tartar on high speed
until whites hold soft peaks. Fold spinach mixture into whites.
Scrape into oiled dish. Sprinkle with remaining Parmesan cheese.
4. With a knife tip, draw a circle on souffle top 1" from edge. Bake
in a 375F. oven until richly browned and center jiggles only
slightly when gently shaken, about 25 minutes.
Source from luhu.jp
straight-sided baking dish with oil.
2. In a 2- to 3-quart pan, stir milk smoothly into cornstarch. Add
marjoram, onion, pepper, and nutmeg. Stir over high heat until mixture
comes to a boil. Smoothly puree in a blender with spinach, 2
tablespoons Parmesan, and egg yolks.
3. In a large bowl, beat egg whites and cream of tartar on high speed
until whites hold soft peaks. Fold spinach mixture into whites.
Scrape into oiled dish. Sprinkle with remaining Parmesan cheese.
4. With a knife tip, draw a circle on souffle top 1" from edge. Bake
in a 375F. oven until richly browned and center jiggles only
slightly when gently shaken, about 25 minutes.
Source from luhu.jp
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