Spinach Souffle (Mom Sweeney's Recipe)
"This is the best tasting Spinach Souffle recipe. When my sister and I where little, neither of us liked spinach. But, after finally trying this souffle, I learned just as my sister did that it was so bad after all and it was delicious. My mother would only make this for Thanksgiving Or Christmas Dinner. But, I make it throughout the year. You don't need any special occasion to enjoy this recipe. I recommend for the best taste, not to change or substitute anything for the recipe. I hope that you enjoy this recipe!"
NotesFor the best flavor, do not change or substitute any of the ingredients.
Serves6 About 1 cup
Preparation Time30 min
Cooking Time35 min
Cooking MethodOven
Cooking Vessel Size1 1/2 quart baking dish
Ingredients
- 1 (10-ounce) Frozen Spinach
- 1 cup Butter
- 1 cup Onion
- 2 tablespoon Flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Light or heavy cream
- 1 cup cup grated Parmesan Cheese
- 3 Eggs, separated
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Cook spinach according to directions, use no salt, drain well. Should be 1 cup.
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In a saucepan over low heat, melt 2 tablespoons butter. Add the onion and cook until transparent but not brown.
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Stir in remaining butter until melted, then the flour, salt and pepper.
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Gradually stir in the cream cook over moderately low heat, stirring constantly, until smooth and thickened. Add cheese.
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Remove from heat. Stir in the egg yolks, one at a time and stir in the spinach.
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Beat the whites until stiff, gradually fold in.
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Turn into an ungreased 1-1/2 quart casserole dish.
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Bake in 350⁰ preheated oven until brown and puffed as high as the top of the dish, about 35 minutes for a slightly soft spot in the center. Makes 4 servings.