Spinach Souffle

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen chopped spinach
• 1 tablespoon butter
• 1 teaspoon salt
• 1 pinch nutmeg
• 4 tablespoons butter
• 3 tablespoons flour
• 1 1/4 cups milk
• 1 dash cayenne
• 1 dash worcestershire sauce
• 5 eggs, separated
• 3 tablespoons finely shredded swiss cheese

Recipe

• 1 grease a 2-quart souffle dish and preheat oven to 375 degrees f.
• 2 thaw spinach.
• 3 drain and squeeze out excess moisture.
• 4 melt butter in a medium size frying pan.
• 5 sprinkle flour on butter and blend in with a slotted spoon.
• 6 cook until it bubbles and begins to brown just a little.
• 7 remove from heat and slowly blend in the milk, stirring constantly, until smooth.
• 8 return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
• 9 beat egg yolks well with a whisk.
• 10 add about 1/4 cup of the sauce into the eggs and stir.
• 11 add another 1/4 cup and stir again.
• 12 remove pan from heat and slowly stir in the rest of the eggs.
• 13 place well-drained spinach into a blender or food processor and pour sauce over it.
• 14 blend until smooth, about 5-10 seconds.
• 15 pour into a bowl.
• 16 beat egg whites until fairly stiff, but not dry.
• 17 fold them gently into spinach mixture until all streaks are gone.
• 18 pour into souffle dish and sprinkle cheese on top.
• 19 bake 45 minutes to one hour until set.
• 20 (souffle is done when puffy and nicely browned. it will be somewhat soft on the inside.) serve immediately.