INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish or 6 (1-cup)
ramekins and sprinkle with 1 tablespoon of the Parmesan cheese. Set aside.
In a medium skillet, melt 1 tablespoon of the butter over medium heat. Add
the green onions and saute until wilted. Add the spinach, herbs, and a
pinch each of salt and pepper. Cook, stirring frequently, until the
moisture evaporates. Remove from the heat and reserve.
In a small sacuepan heat the milk over medium heat until small bubbles form
around the edges.
In a medium saucepan, melt the remaining 3 tablespoons of butter over
medium-high heat. Stir in the flour and whisk until a smooth paste forms,
about 2 minutes. Do not allow the flour to brown. Whisk in the hot milk, a
pinch of salt, and a dash of hot sauce. Cook, stirring, until the mixture
boils and thickens, about 2 minutes. Remove from the heat and beat in the
egg yolks one at a time. Fold in the spinach mixture and stir in all but 1
tablespoon of the remaining Parmesan cheese.
Put egg whites and a pinch of salt in the bowl of an electric mixer. Beat
until stiff peaks form. Stir a large spoonful of the egg whites into the
spinach mixture to lighten it, then fold in the remaining egg whites just
until combined. Spoon the mixture into the prepared souffle mold or
ramekins. Sprinkle the top with the remaining cheese. Bake until puffed and
golden, about 30 to 35 minutes for the large souffle or 15 to 20 minutes
for the small ones. Serve immediately.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 1034 Calories (kcal); 87g Total Fat; (74% calories from fat);
43g Protein; 24g Carbohydrate; 1039mg Cholesterol; 578mg Sodium Food
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 16 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9333
Converted by MM_Buster v2.0n.

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