Spinach Soufflé

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As a child I used to love to eat soufflé. We had it often thanks to the good folks at Stouffers.   Frozen foods were never shied away from back in the seventies. No one in my house ever made a soufflé so I did not learn to make one myself until Julia Child taught me at a cooking class at the Greenbrier. A day spent in the kitchen with Julia is still one of the great days in my life.

 

Since make a cheese soufflé with her I quickly learned that any cooked vegetable that has been either chopped or pureed finely enough could be added to the base of a soufflé. The other night I had a big bag of spinach that needed to be consumed. I cooked the leaves up in a big fry pan with the tiniest amount of water then squeezed it as dry as I could get it and chopped the hell out of it. Of course frozen chopped spinach cooked and drained well would work just as well for this recipe.

 

1 c. cooked spinach – if using fresh you need at least 2 pounds or one 10 oz. box of frozen

2 T. butter

½ c. Parmesan cheese

3 T. flour

1 c. scalded milk

Pinch of nutmeg

Pinch of cayenne pepper

Salt and pepper

4 egg yolks at room temperature

1 c. shredded cheese- I used Jarlsberg

5 egg whites

 

Preheat the oven to 400 degrees.

Spray the inside of a soufflé dish with Pam and sprinkle ½ the Parmesan cheese in the container and twist it around so the cheese coats the inside of the dish.

 

IN a saucepan melt the butter and add the flour to it when melted and cook the flour on a low heat, stirring constantly for two minutes. Turn off the flame and add the milk and whisk it like hell. Put the pan back on a low heat and cook it until it gets thick, whisking the whole time to make sure it is not lumpy. Add the spices.

 

Turn off the flame and egg the egg yolks one at a time, whisking. Then add all the cheese and the spinach and mix well.

 

In a big very clean bowl beat your egg whites until they are white fluffy peaks. Take one quarter of the egg whites and whisk it into the cheese mixture then fold the rest of the egg whites in carefully. Pour the mixture into the prepared soufflé dish. Turn the oven down to 375 degrees and put the pan in the oven and shut the door for 30 minutes. It is not exactly diet food, but it is worth the calories.


2 Comments on “Spinach Soufflé”

  1. Sally Peck says:

    Dear Dana,
    You are amazing, way to go girl! Love this blog and will try the soufflé recipe! Do you know my cousin Hope Price? Think I saw you two were friends on FB.
    xo

    Sally 🙂


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