Spinach Soufflés

Photo: French Cooking For Dummies

Ingredients

2 pounds (900g) of fresh spinach

1/2 cup (125 ml) of milk

3 ounces (85g) of butter (½ oz + 2 ½ oz)

3 ounces (85g) of grated cheese

4 eggs

4 shallots

4 tablespoons of flour

1 garlic glove

1 pinch of nutmeg

salt & pepper

Preparation

Get a salted water filled pan to a boil. Clean and hull spinach. Leave them in boiling water for 5 mn then strain and press spinach to take water off.

Peel and chop shallots and garlic. Heat a cooking pan over low medium heat. Melt 1/2 oz of butter, add shallots and garlic. Leave covered for 5 mn, moving it a few times. Add spinach. After 5 to 7 mn, add salt and pepper and set aside.

Melt 2 1/2 oz of butter in a cooking pan. Sprinkle with flour, let it get a golden color and add cold milk. Add a little salt, pepper and nutmeg. Then add cheese. Stir well and take off heat.

Separate egg whites from yolks. (The easiest way to do it is by taking the broken egg in one hand and let white fall in a bowl when keeping yolk over your fingers). Add yolks to cheese sauce. Beat egg whites until stiff.

Preheat oven to 350°F (180°C/ Th 6).

Add cheese sauce to spinach. Stir well. Fold stiff eggs thoroughly into mixture.

Grease a muffin pan and fill it with mixture. Bake in oven for 25 mn.