Iron Chef Pembroke Pines: May 2011 - Spinach Souffle

This was a remarkably light and fluffy souffle submitted by Rose. Total props because it didn't deflate...and quite honestly, mine always do. :(

Spinach Souffle

• 1 bag (16 oz.) frozen chopped spinach
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 cup milk
• 2 TBS very finely chopped onion
• 1/2 tsp salt
• 1/8 tsp ground nutmeg, fresh is best
• 3 large eggs, separated
• 1/4 tsp cream of tartar

1. Thaw spinach in a colander; squeeze well to get as much moisture as possible out.

2. Preheat oven to 350. Butter a 1-qt casserole or souffle dish.

3. Heat butter in a sucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 tsp salt and 1/8 tsp pepper. Gradually add milk, stirring constantly. When mixture is thick and bubbling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.

4. In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored.

5. Stir egg yolks into the sauce mixture; stir in the spinach.

6. Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.

7. Pour into a prepared siuffle dish; set dish in a large pan then add water to a depth of about 1 inch.

8. Bake for 50 to 60 minutes. The top will be lightly browned. serve immediately.

Courtesy Rose Gertner