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| General Category : Main Course |
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| Food Group : Eggs, Vegetables, Grains, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| Don't be intimidated by a soufflé; it's almost foolproof and takes little time to put together. Be sure that everybody is seated at the table when you take it out of the oven, as the dramatic height of a just-cooked soufflé diminishes quickly as it cools. The stems of young fresh bunches of spinach are tender; remove the roots only. |
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Ingredients
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2 bunches spinach (about 1-1/2 lb/750 g) |
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1/4 cup (60 mL) cup butter |
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1/2 cup (125 mL) grated Parmesan cheese |
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1 shallot, minced |
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1/4 cup (60 mL) all-purpose flour |
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1-1/4 cups (300 mL) milk |
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3/4 tsp (4 mL) salt |
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Pinch each white pepper and nutmeg |
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6 eggs, separated |
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Pinch cream of tartar |
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Preparation
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Place spinach, with just water clinging to leaves, in large pot over medium-high heat; cover and cook, stirring once, until wilted, 4 to 5 minutes. Drain, refresh under cold water and drain again, pressing out moisture. Mince and set aside.
Butter 8- x 3-3/4-inch/2.5L soufflé dish with 1 tsp/5 mL of the butter; sprinkle sides and base with 1 tbsp/15 mL of the cheese; set aside. Preheat oven to 425°F/220°C.
In saucepan, melt remaining butter over medium heat; cook shallot until soft, about 2 minutes. Stir in flour; cook, stirring, until flour no longer smells raw, about 1 minute (do not let flour brown). Whisk in milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, about 3 minutes. Remove from heat. Whisk in egg yolks and remaining cheese. Scrape into large bowl; stir in spinach.
In separate bowl, beat egg whites with cream of tartar until stiff peaks form; fold one-third into spinach mixture. Fold in remaining whites. Scrape into prepared soufflé dish. Place on middle rack of oven; reduce heat to 400°F/200°C. Bake until puffed and golden, 30 to 35 minutes.
Makes 4 servings.
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Nutritional information
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Per serving: about 373 cal, 23 g pro, 25 g total fat (13 g sat. fat), 17 g carb, 5 g fibre, 331 mg chol, 1,024 mg sodium. % RDI: 48% calcium, 51% iron, 163% vit A, 27% vit C, 131% folate.
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Source
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Homemakers Magazine: May 2006
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