Spinach Soufflé
Serves 4
Ingredients:
- 450g fresh spinach
- 25g butter
- 1 tablespoon finely grated Parmesan
- 25g plain flour
- 1 cup milk
- 4 medium eggs, separated, plus 1 extra egg white
- 100g aged Cheddar, finely grated black pepper
- Large pinch of ground nutmeg
Method:
1. Rinse the spinach, remove any coarse stalks or leaves and place in a large saucepan. Cover and cook over a low heat for 4-5 minutes or until it has wilted. Drain and squeeze out any excess water. Chop roughly and set aside.
2. Preheat the oven to 190°C. Butter a 1 ½ litre, 18cm souffle dish, sprinkle with Parmesan and set aside. Gently heat the butter, flour and milk in a pan, whisking continuously, until the sauce boils. Simmer for 3 minutes, stirring. Transfer to a large bowl, add the spinach and mix well. Gradually beat in the egg yolks and 75g of the Cheddar, then season with pepper and nutmeg. Whisk the egg whites in a clean dry bowl unti stiff (this is easiest with an electric whisk), then fold into spinach mixture.
3. Spoon the mixture into the prepared dish and sprinkle with the remaining Cheddar. Bake for 30 minutes or until well risen and lightly set.
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