Spinach Souffle



Spinach Souffle

1/3 cup chopped onion
2 10-ounce packages frozen chopped spinach or 2 10-ounce bags fresh spinach
¼ cup butter or margarine
¼ cup all-purpose flour
1/8 tsp cayenne pepper
1 ½ cups milk
6 eggs, separated

Grease the bottom of a 2-quart soufflé dish.

If using frozen spinach, add onion to spinach and cook as labels direct; drain. Or, prepare and cook fresh spinach: wash spinach well under running cold water; trim off tough ribs and stems. In 5-quart saucepot over medium heat, heat to boiling ¼ inch water and 1 tsp salt. Add spinach and onion and return to boiling; coer and cook 3 minutes. Drain spinach mixture well.

Puree either frozen or fresh spinach mixture with food processor.

In 2-quart saucepan over medium heat, into hot butter or margarine, stir flour, salt and cayenne until smooth. Slowly stir in milk; cook, stirring, until sauce is smooth and thickened.

In small bowl with fork, beat egg yolks slightly. Into egg yolks, beat small amount of the hot sauce; slowly pour egg mixture into sauce, stirring rapidly. Cook over low heat (do not boil), stirring, until thickened. Remove from heat and stir in spinach mixture. Set aside. Preheat oven to 325-degrees.

In large bowl with mixture at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold spinach mixture into egg white; pour into souffle dish. Bake 1 hour or until souffle is puffy and golden brown.

CARROT SOUFFLE OPTION: In place of spinach, use 1 ½ pounds carrots. Pare and slice carrots; cook until soft and tender. Puree in food processor. Prepare souffle as above.