How to make Spinach Soufflé?


Spinach – 225 gm

Cheese – 70 gm

Eggs – 2

Refined flour – 30 gm

Milk – 150 ml

Pepper – to taste

Salt – to taste

Butter – 30gm


Wash and boil spinach till tender and all moisture has evaporated.

Make into a purée.

Prepare mornay sauce with flour, butter, milk and most of the cheese.

Add sauce to spinach purée. Add beaten egg yolks. Mix well.

Beat egg whites to a stiff froth and fold into the mixture.

Put mixture into a soufflé mould and bake at 175’c (350’F) for 25 to 30 minutes.


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