January 11 2017 – Danita Troyer
Just a small change can give an old favorite a new look. Here, the addition of chopped, cooked spinach adds interest to a plain cheese soufflé.
- 3 ½ T Butter or Margarine
- 3 T All-purpose Flour
- ½ t Dry Tarragon
- ½ t Salt
- 1/8 t Ground Nutmeg
- 1 C Milk
- 1 C (4 oz.) Swiss Cheese, shredded
- 6 Eggs
- ½ C Spinach, cooked, chopped and squeezed
Preheat oven to 375°. Generously butter a 2 qt soufflé dish, using ½ tablespoon of the butter.
Melt remain 3 tablespoons of butter in a 3 qt pan over medium heat. Add flour, tarragon, salt and nutmeg; cook, stirring, until bubbly. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly, until sauce boils and thickens.
Add cheese and stir until melted. Remove from heat; thoroughly beat in egg yolk. Stir in spinach. Set aside.
In a large bowl, beat egg whites until they hold soft, moist peaks. Thoroughly fold about 1/3 of the beaten egg whites into cheese sauce to lighten it; then fold in remaining whites.
Pour mixture into prepared soufflé dish. Bake until top of souffle is golden brown and center feels firm when lightly tapped (30 - 35 minutes). Serve immediately.
Yield: 4 to 6 Servings