SPINACH SOUFFLE"This basic vegetable souffle can be varied with many flavor combinations."
3/4 cup (3 ounces) shredded Gruyere or Jarlsberg cheese, divided use
1 cup milk
3 tablespoons cornstarch mixed with 3 tablespoons water
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons butter
1 small onion, finely chopped
1 large bunch spinach (1 pound), stemmed and finely chopped
6 eggs, separated
1/4 teaspoon cream of tartar
Preheat the oven to 375 degrees F. Butter an 8-cup souffle dish and sprinkle the bottom and sides with 2 tablespoons of the shredded cheese.
In a medium saucepan, heat the milk until scalded; add the cornstarch mixture and stir over medium heat until thickened. Stir in the salt and nutmeg and set aside.
In a large skillet, melt the butter over medium heat and cook the onion until softened, about 5 minutes.
Add the spinach to the skillet and cook just until heated through and still slightly crisp, about 1 minute; drain off any liquid.
In a blender or food processor, puree the spinach and egg yolks until the spinach is minced. Stir the spinach mixture into the cornstarch-thickened sauce. Mix in the remaining cheese. Set aside.
In a large bowl, beat the egg whites until foamy. Add the cream of tartar and beat until stiff, glossy peaks form. Fold one-fourth of the beaten egg whites into the spinach mixture. Fold this mixture into the remaining egg whites. Spoon the batter into the prepared souffle dish; smooth the surface.
Bake in the oven for 35 minutes, or until puffed and golden brown.
VARIATIONS:BROCCOLI SOUFFLE:Substitute 1 1/2 cups chopped cooked broccoli florets for the spinach. Puree the broccoli-onion mixture and egg yolks until the broccoli is minced. Proceed as directed above.
MUSHROOM SOUFFLE:Substitute 1 1/2 cups (about 6 ounces) chopped cultivated brown mushrooms for the spinach, sauteing them with the onion and 1/2 teaspoon dried tarragon until glazed. Puree the mushroom-onion mixture with the egg yolks until the mushrooms are minced. Proceed as directed above.
ASPARAGUS SOUFFLE:Substitute 1 1/2 cups diced cooked asparagus tips for the spinach. Puree the asparagus-onion mixture and egg yolks until the asparagus is minced. Proceed as directed above.
Makes 6 to 8 servings
Source:
Omelettes, Souffles and Frittatas by Lou Seibert Pappas