Spinach Souffle

Please don’t be frightened. This is amazingly delicious. And moderately easy. When to eat it? We like it for supper with muffins on the side. Simple and tasty.

I love Spinach Souffle. You will, too.

Spinach Souffle

From The Living Cookbook

1/4 cup butter

1/3 cup whole wheat flour

2 T. minced onion (I use more!)

1/2 tsp. dry mustard

1/2 tsp. Italian herbs (or parsley, basil, oregano, and thyme)

1 1/2 cups milk

2 cups spinach, steamed and chopped (or three-fourths of a frozen package, thawed and drained)

1 1/2 cups shredded Cheddar cheese

1/4 cup grated Parmesan cheese

6 eggs, separated

3/4 tsp. cream of tartar

In a medium saucepan melt the butter and add the flour, onion, mustard, and herbs. Cook, stirring constantly, over medium-high heat until mixture is smooth and bubbly. Stir in milk all at once. Cook, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in the spinach and cheeses. In a large bowl beat the egg whites and cream of tartar at high speed unti lstiff but not dry. In a small mixing bowl beat egg yolks slightly. Add to spinach mixture. Gently but thoroughly fold spinach mixture into whites. Pour into a greased souffle dish and bake at 350 for 25-35 minutes* until delicately browned and knife inserted near center comes out clean. Serve immediately. Yield: 4-6 servings

*We usually have to bake it longer than this.

I encourage you to give this a try! Like I said, don’t be frightened by the spinach or the souffle. Your tastebuds will thank you.

Have a good evening!




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