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Spinach Soufflé Recipe

Yield: 6 servings


  • 10 ounces spinach, chopped

  • 1 tablespoon onion, finely chopped

  • 1/4 cup vegetable oil

  • 1/3 cup flour

  • 1 1/2 cups milk

  • 1 teaspoon salt

  • 1/4 teaspoon pepper

  • 4 eggs, separated

  • 1/2 teaspoon cream of tartar

Preparation Directions:

  1. Cook spinach in boiling water. Drain.

  2. Lightly brown chopped onions in vegetable oil.

  3. Blend in flour.

  4. Slowly stir in milk, and bring to a boil, stirring constantly.

  5. Reduce heat and cook one minute more.

  6. Add spinach, salt, and pepper.

  7. Beat egg yolks slightly, then stir in a little of the hot mixture.

  8. Now, stir in remaining hot mixture, and cook for one minute more.  

  9. Allow to cool slightly.

  10. In a separate bowl, add cream of tartar to egg whites and beat until stiff.

  11. Fold in spinach mixture.

  12. Pour into a greased 2 quart casserole dish.

  13. Set casserole in a pan of hot water.

  14. Bake at 350 degrees for about 75 minutes.

  15. Soufflé is done when a knife inserted into the soufflé comes out clean.

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