Prep 25 mins
Cook 35 mins
Posted for ZWT IV, from The New German Cookbook.
- 1 (10 ounce) package frozen chopped spinach (or 1 lb fresh, washed, trimmed and chopped)
- 2 chopped hard-boiled eggs (optional)
- 3 tablespoons unsalted butter
- 5 tablespoons flour
- 1 1⁄3 cups milk
- 1⁄2 cup shredded emmenthaler cheese (I'm sure other types will work as well)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon sugar
- 1⁄4 teaspoon nutmeg
- 2 large eggs, separated
- For the Spinach mixture:.
- If using fresh spinach, steam for 3-5 minutes in a large saucepan; drain and chop. If using frozen, thaw and press out excess moisture.
- Spread chopped spinach in a buttered 6-cup casserole that is at least 2 3/4 in deep.
- Scatter the chopped hard-boiled eggs on top if using. Set aside.
- Preheat oven to 375.
- For the souffle topping:.
- Melt the butter in a small heavy saucepan over moderate heat, blend in the flour, then add the milk and cook about 3 minutes, stirring constantly till thickened and smooth.
- Add the cheese, salt, pepper, sugar and nutmeg and cook, stirring constantly, just till the sauce bubbles up and cheese melts.
- Remove the sauce from heat and cool 15 minutes, whisking often to prevent a skin from forming on the surface. Blend in the egg yolks.
- Beat the egg whites till stiff. Stir a heaping tablespoon of them into the sauce to lighten it, then fold in the balance gently but thoroughly.
- Pour the souffle mixture into the casserole on top of the spinach and bake, uncovered, for 35-40 minutes, till puffed and lightly browned.
- Serve at once before the souffle topping begins to deflate.