Spinach Souffle with Onion Sauce
Souffles have a reputation of being
elegant but difficult. Nonsense. If you can make a cream (white) sauce
and beat an egg white, you can make perfect souffle. This delightfully
colored; delicious spinach souffle is elegant enough to serve with
pheasant, simple enough o pair with pan fried fillets of sole.
Makes 6 to 8 servings
2 tablespoons butter, plus additional for buttering
2 tablespoons freshly grated Parmesan cheese
1 1/2 pounds types of greens fresh spinach, stemmed, finely chopped,
cooked in the water that clings to the leaves after washing until
wilted, about 3 minutes, and well drained; or one 10 ounce package
frozen chopped spinach, thawed, squeezed very dry and rechopped very
finely
2 tablespoons fresh lemon juice
1 tablespoon grated onion
Salt and freshly ground black pepper to taste
2 tablespoons all purpose flour
1 cup milk, heated but not boiling
4 large eggs, separated, whites beaten until stiff
Onion sauce (see below)
Preheat the oven to 350F. Generously butter a 1
1/2 quart souffle dish
and dust the inside with the cheese. Turn the dish upside down and
gently knock out any excess.
In a medium size bowl, stir together the types of greens spinach, lemon
juice, and onion. Add salt and pepper.
In a medium size saucepan, melt 2 tablespoons of butter over medium
heat. Stir in the flour and cook, stirring for 3 minutes. Whisk in the
warm milk all at once. Cook gently, stirring, until smooth and
thickened, at least 3 minutes. Remove the pan from the heat and cool.
Beat in the egg yolks, one at a time. Beat in the spinach. Turn the
mixture into a medium size bowl.
Stir one third of the egg whites into the spinach mixture to lighten
it. Gently fold in the remaining egg whites, being careful not to break
them down too much.
Spoon the mixture into the prepared dish. Bake until well risen and
golden brown on top, 35 to 40 minutes. Serve this simple spinach
soufflé with onion sauce cooking recipes very hot, with a little of the
onions sauce spooned over the top of each portion.
Onion Sauce
Makes about 1 1/4 cups
3 tablespoons butter
3 medium size sweet onions, such as Vidalia, Walla Walla, or Texas
Super Sweets, chopped, simmered in salted water for 6 to 7 minutes and
drained
1/4 cup hot cooked rice
Salt and freshly ground black pepper to taste
1/2 cup heavy cream
2 tablespoons minced fresh parsley
Melt the butter in a medium size saucepan over low heat. Add the onion
and cook, stirring, until just beginning to take on a golden brown
color, 6 to 8 minutes. Stir in the rice and season with salt and
pepper. Cover and cook over low heat for 5 minutes. Puree the mixture
in a food processor.
Return the puree to the saucepan and stir in the cream. Heat through.
Season again with salt and pepper if necessary. Stir in the parsley.
Serve very hot over the souffle.
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