Bake Time
30 minRating
/rating_off.png "1 Star")
Loading...| 5 1/2 tbs softened butter (82.5mL) | |
| 3 tbs Parmesan cheese (45mL) | |
| 1 pound spinach – stemmed and chopped | |
| 2 tbs ROGERS ALL-PURPOSE FLOUR (30mL) | |
| 1/2 tsp salt (3mL) | |
| 1 cup whole milk (236mL) | |
| 1/8 tsp ground black pepper (.75mL) | |
| 1/8 tsp grated nutmeg (.75mL) | |
| 3 eggs |
Don't be intimidated! This French Spinach Soufflé is a wonderful breakfast, lunch or dinner for the whole family! Serve with a nice green salad.
| 1. | Brush the inside of a large soufflé, deep casserole dish with 1 1/2 tablespoons of butter. Sprinkle the buttered surface evenly with grated Parmesan cheese and put to one side while you prepare the filling. |
| 2. | Gently heat a large saucepan, add the chopped spinach and sauté until it wilts and the juices have evaporated. |
| 3. | Preheat the oven to 375 F. |
| 4. | In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook, whisking constantly, for 30 seconds to cook the flour. |
| 5. | Add the milk to the flour while whisking vigorously and cook for about 4 minutes, until the mixture thickens. |
| 6. | Add the chopped spinach to the flour mixture and continue cooking over medium heat for 1 minute. Season with black pepper and nutmeg. |
| 7. | Whisk 1/2 cup of the hot spinach into the egg yolks. |
| 8. | Then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Do not overheat this mixture or you risk splitting the mixture. |
| 9. | In a clean bowl, beat the egg whites on high speed until stiff peaks form. |
| 10. | Stir 1/3 of the egg whites into the spinach. |
| 11. | Fold the remaining egg whites into the mixture. |
| 12. | Spoon the mixture into the prepared dish and bake for 30 minutes, until the soufflé is puffed up and cooked through. |
| 13. | Serve immediately. |
Leave a Reply