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1 Tablespoon olive oil
1 large green onion, sliced
2 garlic cloves, smashed and chopped
16 cups spinach leaves
2 Tablespoons butter
1/4 cup flour
1 cup milk
1/4 cup cheese, grated
1/4 cup dry sherry or milk
1/4 teaspoon salt
freshly ground black pepper
1/8 teaspoon nutmeg
3 egg yolks, lightly beaten
3 egg whites, room temperature
Preheat oven to 375 degrees. Lightly butter a 1 1/2 quart ovenproof dish and set aside.
Heat a large pot to medium-high and add oil. Add onion and stir for one minute, then add
garlic and sauté for 3 minutes. Add the spinach by handfuls, stirring after each addition to coat
leaves with oil. Cook 5 minutes, stirring occasionally.
When spinach is completely wilted, make a well in the center of the pot by moving the
spinach to the sides. Add the butter and when it has melted completely, stir in the flour until a
roux is formed. Cook one minute. Stirring constantly, pour in the milk and cook until a creamy
sauce is formed. Completely combine the sauce and spinach, then add the sherry and seasonings.
Let creamed spinach mixture cool for 5 minutes, then puree in a food processor or
blender. Add the egg yolks to the mixture and combine thoroughly. Return to pot and set aside.
In a separate bowl, whisk the egg whites to stiff peaks. Add 1/3 of the egg whites to the
spinach mixture and whisk well. Fold in the remaining egg whites gently, maintaining as much
volume as possible. Pour into prepared dish. Bake 25-35 minutes or until soufflé is lightly
browned and the center is set. Serve immediately—the soufflé will fall after a few minutes, but it
will still taste great. Store covered leftovers in refrigerator.
Copyright © 2010 Stefanie Samara Hamblen