Baby Spinach and Basil Soufflé
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- Sufficient quantity of butter
- 1 1/2 cups (375 mL) prepared béchamel sauce
- Salt, pepper and nutmeg to taste
- 1 French shallot, finely chopped
- 1 cup (250 mL) baby spinach, finely chopped
- 1 cup (250 mL) fresh basil, finely chopped
- 2 eggs*
Preparation
Preheat oven to 425°F (220°C).
Butter each of four 1/2 cup (125 mL) ramekins. Mix the béchamel sauce, salt, pepper and nutmeg.
Brown the shallot, spinach and basil in a little butter in a skillet. Season to taste. Press in a strainer to remove liquid. Let cool.
Separate the egg whites and yolks and beat the whites to soft peak by adding a pinch of salt. In the béchamel, add the egg yolks one by one, stirring well as each one is added. Then, fold the beaten whites into the mixture, using a wood spoon, always stirring in the same manner.
Gently add the spinach mixture. Spread in the ramekins and put in the oven for 15 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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