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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

Imprimer ma sélection

Ingredients

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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
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    RASPBERRIES 170 g, PRODUCT OF MEXICO, No. 1 GRADE AVOCADOS 5 PK, PRODUCT OF MEXICO LEMONS 2 lb, PRODUCT OF SPAIN OR TURKEY ORGANIC ATTITUDE SALADS 142 g PRODUCT OF U.S.A.

    $2.99 ea.

    SELECTED VARIETIES

  • 1 cup
    (250 mL)
    fresh basil, finely chopped
  • 2
    eggs
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    18 un., SELECTED VARIETIES

Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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