Cheese Souffle with Spinach

Rinse the spinach, select and remove the coarse stems. Cut the leaves into wide strips. Chop the onion into small pieces.

Melt a little butter and sauté the onion until translucent. Add spinach and collapse with lid closed. Drain in a sieve.

Grease the bottom of a souffle dish of about 1.75 liters capacity with the remaining butter (do not grease the side rim so that the souffle mixture sticks).

Bring flour, milk and cream to a boil, stirring. Cook over low heat, stirring occasionally, until a thick sauce forms. Cool.

Separate the eggs. Fold egg yolks and cheese into sauce and season with salt, pepper and nutmeg. Whip egg whites with baking powder until stiff and mix loosely into cheese mixture. Spread the spinach evenly on the bottom of the mold and pour the cheese mixture on top. Draw a rail along the edge with your finger. Immediately place on the lowest rack in the 200 degree oven and bake for 35-40 min.

Bring the souffle to the table on the spot, because it collapses quickly.

It goes well with lettuce, cicorino, endive, iceberg lettuce or iceberg rosso.

Souffle with hood To give your souffle a nice hood, grease only the bottom of the souffle dish. After pouring in the souffle mixture, run your finger along the edge to create a groove.

Souffle must be brought to the table on the spot, it falls quickly together.

Tip: Did you know that a bowl of spinach fas

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