Ingredients for 2 large or 4 small
- 8 oz. chopped spinach
- 2 TBL butter or margarine
- 3 TBL cup flour (all-purpose)
- scant salt
- scant ground black pepper
- + 1/2 cup milk
- 1 tablespoon very finely chopped onion
- scant salt
- scant ground nutmeg, fresh is best
- 2 large eggs, separated
- 1/4 teaspoon cream of tartar
Steps by Step
- Chop steamed spinach and squeeze well to get as much moisture as possible out.
- Preheat oven to 350 F. Butter a 2 medium or 4 small soufflé or casserole dishes.
- Heat butter in a saucepan over medium-low heat. When butter has melted, add onion and stir for 2 minutes.
- Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Add flour; stir until butter is absorbed.
- Gradually add milk, stirring constantly. When the mixture is thick and boiling, remove from heat.
- In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed.
- Stir in the spinach – this will cool the mixture a bit
- Stir egg yolks into the sauce mixture
- Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg whites.
- Pour into the prepared soufflé dish(s)
- Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately. Serves 2 or 4
