Spinach Soufflés


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Yield:

6.0 small spinach soufflés

Added:

November 30, 2009

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Crispies Al Natural's picture
Crispies Al Natural
April 2, 2011

Hummmmm!! Delicious!! to see the recipe I got hungry!! ;-)

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Ingredients

2 pounds (900g) of fresh spinach
1/2 cup (125 ml) of milk
3 ounces (85g) of butter (½ oz + 2 ½ oz)
3 ounces (85g) of grated cheese
4 eggs
4 shallots
4 tablespoons of flour
1 garlic glove
1 pinch of nutmeg
salt & pepper

Preparation

1
Get a salted water filled pan to a boil. Clean and hull spinach. Leave them in boiling water for 5 mn then strain and press spinach to take water off.
2
Peel and chop shallots and garlic. Heat a cooking pan over low medium heat. Melt 1/2 oz of butter, add shallots and garlic. Leave covered for 5 mn, moving it a few times. Add spinach. After 5 to 7 mn, add salt and pepper and set aside.
3
Melt 2 1/2 oz of butter in a cooking pan. Sprinkle with flour, let it get a golden color and add cold milk. Add a little salt, pepper and nutmeg. Then add cheese. Stir well and take off heat.
4
Separate egg whites from yolks. (The easiest way to do it is by taking the broken egg in one hand and let white fall in a bowl when keeping yolk over your fingers). Add yolks to cheese sauce. Beat egg whites until stiff.
5
Preheat oven to 350°F (180°C/ Th 6).
6
Add cheese sauce to spinach. Stir well. Fold stiff eggs thoroughly into mixture.
7
Grease a muffin pan and fill it with mixture. Bake in oven for 25 mn.

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