Spinach Souffle

Preparation time: 1 hour Cooking time: 25 min.

Select the spinach, rinse and blanch in the boiling salted water for 1 minute, drain.

Remove the peel from the shallots and chop finely. Chop the parsley.

Sauté the shallots in the oil. Add the spinach with the parsley and the juice of one lemon, turn well and remove from the stove.

Heat the milk. Prepare a sauce with the butter, the flour and the milk and let it boil while stirring, season with cayenne pepper and nutmeg, remove from the stove and stir in the cheese. Separate the eggs into yolks and whites. Fold the yolks into the béchamel sauce. Add the spinach and season with salt and pepper.

Preheat the oven to 180 °C Celcius. Butter four soufflé dishes.

Whip the egg whites until stiff and fold into the spinach.

Fill the spinach mixture into the cups (they should only be two-thirds full) and bake on the middle shelf for 25 minutes.

Serve the souffle on the spot.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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