Food Friday: Spinach Souffle

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SOUFFLE

Mirriam-Webster:  French, from soufflé, past participle of souffler to blow, puff up, from Old French sufler, from Latin sufflare, from sub- +flare to blow 

First Known Use: 1813

 

Souffles are light and fluffy.  You can eat a lot because it is mostly air.  Don’t be afraid to make a soufflé.  They are very easy to make.  The hardest part is washing the dish after baking!  Try it, you will love it!

 

Spinach Souffle

 

Melt in a pan on top of the stove:
1/4 cup buter
Add:
1/2 tst salt
1/4 cup flour
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Make a paste and add:
1 cup milk,  gradually so it thickens
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Separate 4 eggs

 

Add:
3/4 cup cheese and mix into white sauce
3/4 cup spinach, chopped
4 egg yolks  stirring quickly and remove from heat.
Cool the sauce.

 

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Beat egg whites with 1/2 tsp cream of tartar

 

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Fold egg whites into cooled sauce.
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Pour into un-greased baking dish with high sides.
Bake at 350 degrees F for 30-45 minutes

 

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Serve with crusty garlic bread and a big salad.

 

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