- Cooking Time:
- Preparation Time:
- 10 oz package spinach (Thawed, and squeezed of excess water)
- 1/4 cup butter
- 1/4 cup AP Flour
- 1 cup Whole Milk
- 1/2 tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- 1/8 tsp Dry Mustard
- 1 cup Shredded Sharp Cheddar (Or Gruyere, Emmental, Havarti, Gouda)
- 4 egg yolks
- 5 egg whites
- 1/4 tsp Cream of Tarter
- Finely grated Parmagiano-Reggiano
- Preheat oven to 375.
- Grease a 2 qt souffle dish with butter sprinkle with Parmagiano; This helps the souffle climb up the side of the dish.
- In a small bowl, lightly beat egg yolks.
- Melt butter in a medium sauce pan;
- In a small bowl, combine flour, salt, mustard and pepper.
- Add to melted butter and cook roux until golen brown.
- Slowly add milk while whishing constantly, continue cooking while whisking until thick.
- Add shredded cheese and stir until melted.
- Condition yolks with 1/2 cup of Mornay sauce.
- Add to the sauce pan and cook for 1 more minute, whisking constantly.
- Stir in thawed spinach.
- Set aside to cool slightly.
- In another bowl, beat egg whites until frothy, add 1/4 tsp cream of tarter and continue to beat till firm peaks (a little past soft but not stiff)
- Fold whites into the spinach mixture and pour into your souffle dish.
- Bake for 30 minutes or until a knife inserted in the center comes out clean.
NotesYou can very easily use any cheese that blows your hair back, instead of Cheddar in this recipe.
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