"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Spinach Souffle Recipe

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This recipe for Spinach Souffle, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eula Loftin
Added: Tuesday, November 25, 2008


1 bunch fresh Spinach
2 tbls onion, minced
¼ cup butter, melted
¼ cup + 1 tbls Flour
1 cup Milk
½ cup Muenster cheese, grated
1/8 Tsp pepper
4 eggs, separated
1/8 Tsp cream of tarter
2 tbls Parmesan cheese, grated

Preheat oven to 350 degrees
Using fingers, rub the insides of the 4 individual soufflé dishes or a 1 ½ quart soufflé dish with 1 tablespoon of butter. Be certain the butter covers the entire soufflé bowl.
Sprinkle 1 tablespoon grated parmesan cheese into the dish. Shake the cheese around the inside of the dish until the bottom and sides are fully coated.
Wash spinach, pat dry.
Sauté onion in butter until tender. Add flour and cook 1 minute, stirring constantly with a wire whisk.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add the Muenster cheese, parmesan cheese, and pepper. Stir until blended.
Stir in spinach.
Beat egg whites (at room temperature) and cream of tartar until stiff peaks form.
Beat egg yolks until thick and lemon colored; stir into spinach mixture.

Fold in egg whites.
Spoon into dishes. Sprinkle with additional parmesan cheese.
Bake for 45 to 50 minutes until golden brown.
Serve immediately with sour cream.




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