Try this Spinach Souffle recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 F. Cook the spinach uncovered in plenty of boiling water for 5 minutes. Pur#e the spinach in a blender. Melt the butter and add the flour. Add the cream gradually stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the pureed spinach and the seasonings. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Add the vegetable mixture to the egg whites and fold together gently. Spoon into a prepared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375 F. Bake for 25 minutes. May be served with a Mornay or tomato sauce. NOTE: This souffle may also be prepared with pureed peas, asparagus, carrots or chestnuts. Source: Souffl# Spectaculars by Irena Kirshman (1969) Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On MON, 19 JUN 1995 151346 GMT
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Serving Size: 1 Serving (661g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1162 | ||
Calories from Fat: 868 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.4g | 129 % | |
Saturated Fat 50.3g | 252 % | |
Monounsaturated Fat 33.1g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 1878.3mg | 578 % | |
Sodium 627.6mg | 22 % | |
Potassium 879.2mg | 23 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 21.5g | ||
Protein 55g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1162
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