Spinach And Cheese Souffle
A home-kitchen version of spinach and cheese souffle, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 (10 oz.) pkg. frozen chopped spinach
- 1/2 tsp. salt
- 1 c. sharp American cheese, shredded (about 4 oz.)
- 1/2 c. milk
- 1/4 c. dairy sour cream
- 1/4 c. butter or margarine
- 1/4 c. all-purpose flour
- 1 c. milk
- 4 egg yolks
- 4 stiffly beaten egg whites
- dash of white pepper
Method
Cook spinach according to package directions; drain well.
In saucepan, melt butter.
Blend in flour and salt.
Add the 1 cup of milk all at once.
Cook and stir until thickened and bubbly. Remove from heat.
Add cheese.
Stir until melted.
Reserve 3/4 cup of the sauce; stir spinach into remaining sauce.
Beat egg yolk until thick and lemon colored, about 5 minutes.
Slowly stir in spinach mixture.
Gradually pour over beaten egg whites, folding together well.
Turn into a 1 1/2-quart souffle dish. Bake, uncovered, at 350° until knife inserted just off center comes out clean, 30 to 35 minutes.
Just before serving, in saucepan, combine reserved sauce, the 1/2 cup milk and pepper. Heat until bubbly.
Slowly stir hot sauce into sour cream.
Pass with souffle.
Makes 4 to 6 servings.
