Spinach Soufflés Veg
HT HD 70mins
4 Hot Vegetarian
Vegetables Hors d'oeuvre
Onion, finely chopped
teasp Grated Parmesan Cheese
Trim and wash the spinach and place in a saucepan with only the water which
is clinging to the leaves. Sprinkle with salt, cover
and cook over a medium heat for 10 minutes or
until tender. Drain well, pressing out any excess water. Turn onto a work
surface and finely chop.
Grease 4 individual 300ml/5 fl.oz. soufflé dishes and preheat the oven to
190C, 375F, Gas mark 5.
Melt the butter in a large pan, add the onion and sauté over a low heat for 5
minutes until soft and transparent. sprinkle in the
flour and cook for 1-2 minutes. Remove from the
heat and gradually add the milk, little by little, stirring all the time.
Return to a medium heat and cook, stirring, until the sauce thickens.
Stir in the spinach, salt, pepper and nutmeg and simmer for a further 2
Remove from heat then stir in the beaten egg yolks.
Whisk the egg whites to the soft peak stage then add 2 tablespoons of the
spinach mixture. Incorporate well then carefully fold
in the remaining spinach mixture.
Divide the soufflé mixture between the four dishes, sprinkle each with Parmesan
and bake in the oven for 20-30 minutes. Do not to open the oven door before
the end of the cooking time. The soufflés will have risen, be lightly browned,
firm to the touch on the outside but wobbly and soft on the inside.
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