Spinach souffle
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Spinach souffle
  Spinach    Eggs    Vegetables    Souffles  
Last updated 6/12/2012 1:24:33 AM. Recipe ID 58126. Report a problem with this recipe.
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      Title: Spinach souffle
 Categories: Eggs, Vegetables
      Yield: 6 Servings
 
      3 tb Butter
      4 tb Flour
      1 c  Light cream
      6    Egg yolks
      7    Egg whites
      1 pn Salt
    1/8 ts Cream of tartar
      1 c  Spinach, cooked
      1 pn Nutmeg
           Salt & pepper
 
  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.
  




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Recipe ID 58126 (Apr 03, 2005)

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