Spinach Soufflé


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Have as a side dish or a main course for lunch or even a light dinner.  This is quite tasty.

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  • 1-pound spinach
  • 1/4 C. chopped fennel bulb
  • 1/4-C. butter
  • 1/4-C. all-purpose flour
  • 1/4-tsp. dill weed
  • 1/8-tsp. ground nutmeg
  • 1/4-tsp. salt
  • 1/8-tsp. pepper
  • 1-C. milk
  • 3 eggs, separated
  • 1/4-tsp. cream of tartar

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Prepare and cook spinach as directed.  Place spinach in blender or food processor.  Cover and blend, or process, until mixture is smooth.  Heat oven to 350 degrees. Butter 4-C. soufflé dish or 1-quart casserole.  Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, nutmeg, salt, and pepper.  Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Beat egg whites and cream of tartar in large bowl on high speed until stiff and dry.  Beat egg yolks in medium bowl on high speed until very thick and lemon colored.  Stir into white sauce mixture.  Stir in spinach. Stir about one-fourth of the egg whites into sauce mixture.  Fold into remaining egg whites.  Carefully pour into soufflé dish.  Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean.  Carefully remove foil band and quickly divide soufflé into servings with 2 forks.  Serve immediately.  Yield:  4 servings 

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