Spinach Souffle
"Looking for a new way to serve spinach? Try this recipe!"
photo by Summerwine
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
directions
- Preheat oven to 350 degrees.
- Saute onion in butter.
- Beat egg yolks until thick and lemon-colored.
- Stir into hot white sauce along with spinach and cheese.
- Fold in egg whites beaten until stiff, not dry, peaks are formed; turn into greased 1 1/2 qt casserole.
- Set in pan of hot water and bake about 50 minutes.
- White Sauce: Melt butter, stir in flour and heat until bubbly.
- Gradually add milk or cream, stirring constantly; cook 1-2 minutes.
- Season with salt and pepper.
- Makes about 1 cup.
- Serve immediately.
Questions & Replies
-
Can I leave out or replace the flour. My daughter is trying to go gluten free.
Reviews
-
I really enjoyed this with my lunch today!!! After I added the white sauce to the spinach I put some shredded cheddar on top and let it melt in.. wowzas.. it was sooo good :-) THANK YOU!! -
Is it just me, or are the instructions very confusing? A little out of order it can handle, but that and some sentences were run-on, so I didn't' really understand what I was supposed to do after certain steps. It turned out watery, but ok.
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i just made this recipe, and it was amazing. my first souffle, and it turned out perfect -- thank you! i think the serving size may be a little low; i ate half the souffle for dinner (but that was all i ate). -
This recipe was light, quick, easy and so delicious! I used 2% milk. Thank you for sharing, Bev! -
I have never attempted a souffle before, but this looked too good to pass up! I definitely could have prepared it better, but even with my amateur cooking skills and poor execution, it was STILL amazing! Next time I will make sure the egg whites aren't still somewhat runny, will make sure to saute the onions before starting the white sauce, and won't forget to add the cheese before adding the egg whites... Fool proof recipe, I LOVE it! Thanks for sharing! :D
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Tweaks
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Made some changes--shallots instead of onions; half parmesan, half bleu cheese; made the souffle in individual ramekins--they were gorgeous--puffed up beuatifully, lloked fabulous, tasted better.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
