Yield: 6 Servings
|1 cup||Light cream|
|6 \N||Egg yolks|
|7 \N||Egg whites|
|⅛ teaspoon||Cream of tartar|
|1 cup||Spinach, cooked|
|\N \N||Salt & pepper|
Preheat oven to 400 F.
Cook the spinach uncovered in plenty of boiling water for 5 minutes.
Pur#e the spinach in a blender. Melt the butter and add the flour. Add the cream gradually stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the pureed spinach and the seasonings. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Add the vegetable mixture to the egg whites and fold together gently. Spoon into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375 F. Bake for 25 minutes.
May be served with a Mornay or tomato sauce.
NOTE: This souffle may also be prepared with pureed peas, asparagus, carrots or chestnuts.
Source: Souffl# Spectaculars by Irena Kirshman (1969) Submitted By WARING@... (SAM WARING) On MON, 19 JUN 1995 151346 GMT