Spinach Souffle

From The Country Innkeepers' Cookbook

Meatless Recipes | Vegetables Recipes

Yield: Serves 4.

The only way we know to turn a spinach hater into a spinach lover.

• 3 tablespoons butter
• 3 tablespoons flour
• 1-1/4 cups milk
• 1/2 teaspoon salt
• dash Tabasco sauce
• 5 eggs, separated
• 3 tablespoons cheddar cheese, grated
• 1-1/4 cups cooked chopped spinach, well drained

Melt the butter and blend in the flour and seasonings. When the mixture is smooth, stir in the milk, mixing well. Cook over low heat, stirring, until thick and smooth. Gradually beat in the well-beaten egg yolks, a little at a time. Add the spinach. Cool.

Beat the egg whites until stiff but not dry. Fold into the spinach mixture. Pour into a greased 2-quart soufflé dish. Sprinkle the top with the grated cheese and bake at 350 degrees F for 40 minutes, or until the top is brown and the soufflé nicely puffed.

Find Similar Recipes

• By Category
  • Meatless Recipes
  • Vegetables Recipes
• By Course
  • Other Recipes
  • Side Dishes Recipes
• By Preparation Method
  • Bake Recipes