Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 1 large green onion, sliced 2 garlic cloves, smashed and chopped 16 cups spinach leaves 2 Tablespoons butter 1/4 cup flour 1 cup milk 1/4 cup cheese, grated 1/4 cup dry sherry or milk 1/4 teaspoon salt freshly ground black pepper 1/8 teaspoon nutmeg 3 egg yolks, lightly beaten 3 egg whites, room temperature DIRECTIONS Preheat oven to 375 degrees. Lightly butter a 1 1/2 quart ovenproof dish and set aside. Heat a large pot to medium-high and add oil. Add onion and stir for one minute, then add garlic and sauté for 3 minutes. Add the spinach by handfuls, stirring after each addition to coat leaves with oil. Cook 5 minutes, stirring occasionally. When spinach is completely wilted, make a well in the center of the pot by moving the spinach to the sides. Add the butter and when it has melted completely, stir in the flour until a roux is formed. Cook one minute. Stirring constantly, pour in the milk and cook until a creamy sauce is formed. Completely combine the sauce and spinach, then add the sherry and seasonings. Let creamed spinach mixture cool for 5 minutes, then puree in a food processor or blender. Add the egg yolks to the mixture and combine thoroughly. Return to pot and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Add 1/3 of the egg whites to the spinach mixture and whisk well. Fold in the remaining egg whites gently, maintaining as much volume as possible. Pour into prepared dish. Bake 25-35 minutes or until soufflé is lightly browned and the center is set. Serve immediately—the soufflé will fall after a few minutes, but it will still taste great. Store covered leftovers in refrigerator. Copyright © 2010 Stefanie Samara Hamblen |
