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Baby Spinach and Basil Soufflé https://www.metro.ca/userfiles/image/recipes/Souffle-bebes-epinards-pousses-basilic-3788.jpg PT20M PT15M PT35M
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.
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sufficient quantity, butter 1/2 cups (125 mL) prepared bechamel sauce salt, pepper to taste 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
Baby Spinach and Basil Soufflé

Baby Spinach and Basil Soufflé

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4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

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Ingredients

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  • sufficient quantity, butter
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  • 1/2 cups
    (125 mL)
    prepared bechamel sauce

  • salt, pepper to taste

  • 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
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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.

Source : Metro

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