Spinach Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
4 tbsp: Flour,
1 cup: Light cream,
6: Egg yolks,
7: Egg whites,
1 pinch: Salt,
1/8 tsp: Cream of tartar,
1 cup: Spinach, cooked
1 pinch: Nutmeg,
Salt & pepper,
Directions:
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) Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On MON, 19 JUN 1995 151346 GMT
Source from luhu.jp
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) Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On MON, 19 JUN 1995 151346 GMT
Source from luhu.jp