Spinach Souffle
Description
This recipe won't take much time. Preheat the oven to 200 degrees. Spray a soufflé dish or 6 individual dishes with cooking spray. Sprinkle with breadcrumbs. Set aside. Fill a bowl with ice and water, set aside. Place a steaming basket in a large pot and fill with water up to 5 cm. Bring to a boil and add spinach. Cover with a lid and cook for about 3 minutes. Drain the water and plunge the spinach into the bowl with ice water. Let cool, then squeeze out the liquid. Transfer the spinach to the bowl of a food processor and puree. You should have approximately 1 cup. Melt the butter in a small saucepan over medium heat. Add flour and cook, stirring constantly, for 3 minutes. Gradually add milk and bring to a boil. Cook, stirring constantly, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Remove from heat and set aside. In a large bowl, whisk 2 egg yolks. Gradually add the milk sauce, whisking continuously. Add the cooked spinach and grated cheese. In another bowl, beat 4 egg whites and a pinch of cream of tartar with a mixer, gradually increasing speed, until stiff peaks form. Fold 1/3 of the egg whites into the spinach mixture. Gently fold in the remaining egg whites. Pour the mixture into the prepared dishes. Bake the soufflés in the oven until golden brown, 20 to 30 minutes. Serve cooled or slightly warm.