Ingredients Jump to Instructions ↓

  1. 1 Pound spinach

  2. 3 Eggs, separated

  3. 1 c Milk

  4. 1/8ts Pepper

  5. 1/4ts Salt

  6. 1/8ts Ground nutmeg

  7. Dried dill weed

  8. 1 ts Chopped fresh or 1/4 ts

  9. 1/4c All-purpose flour

  10. 1/4c Margarine or butter

  11. 1/4c Chopped fennel bulb

  12. 1/4ts Cream of tartar

Instructions Jump to Ingredients ↑

  1. + Prepare and cook spinach as directed.

  2. Place spinach in blender or food processor.

  3. Cover and blend, or process, until mixture is smooth.

  4. Heat oven to 350 degrees.

  5. Butter 4-cup souffle dish or 1-quart casserole.

  6. Heat margarine in 1-1/2-quart saucepan over medium heat until melted.

  7. Stir in flour, nutmeg, salt and pepper.

  8. Cook, stirring constantly, until smooth and bubbly; remove from heat.

  9. Stir in milk.

  10. Heat to boiling, stirring constantly.

  11. Boil and stir 1 minute.

  12. Beat egg whites and cream of tartar in large bowl on high speed until stiff and dry.

  13. Beat egg yolks in medium bowl on high speed until very thick and lemon colored.

  14. Stir into white sauce mixture.

  15. Stir in spinach.

  16. Stir about one-fourth of the egg whites into sauce mixture.

  17. Fold into remaining egg whites.

  18. Carefu pour into souffle dish.

  19. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean.

  20. Carefully remove foil band and quickly divide souffle into servings with 2 forks.

  21. Serve immediate 4 SERVINGS; 235 CALORIES PER SERVING.


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