This spinach souffle recipe is a winner. And as we all know, spinach is good for our health.
Yield: six servings
Did You Know? Spinach is equally beneficial whether it’s raw or cooked.
10 ounces spinach, chopped
1 tablespoon onion, finely chopped
1/4 cup vegetable oil
1/3 cup flour
1 1/2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
4 eggs, separated
1/2 teaspoon cream of tartar
Cook spinach in boiling water. Drain.
Lightly brown chopped onions in vegetable oil.
Blend in flour.
Slowly stir in milk, and bring to a boil, stirring constantly.
Reduce heat and cook one minute more.
Add spinach, salt, and pepper.
Beat egg yolks slightly, then stir in a little of the hot mixture.
Now, stir in the remaining hot mixture, and cook for one minute more.
Allow to cool slightly.
In a separate bowl, add cream of tartar to egg whites and beat until stiff.
Fold in spinach mixture.
Pour into a greased 2-quart casserole dish.
Set casserole in a pan of hot water.
Bake at 350° F for about 75 minutes.
Soufflé is done when a knife inserted into the soufflé comes out clean.
People who read this page will also like:
Got a favorite garden recipe to share? Then, please Email it to us. Include your first name, last name (or the first initial of your last name), and where you live so we can give you proper credit and recognition. Contribute a recipe now