Creamed Spinach Souffle

By Shash

Ingredients

• 1 lb fresh spinach, well cleaned and stemmed
• 1 stick butter
• 1/4 C all purpose flour
• 2 C milk or half and half
• 2 T onion, chopped
• 1 clove
• 1 bay leaf (size of a dime)
• 1/4 t salt

Details

Servings 4

Preparation

Step 1

METHOD: SPINACH

* Cook spinach immersed in boiling water for one minute. Remove and refresh in iced water to cool it off.
* Squeeze it till very dry and puree in a food processor. Set aside.
* Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tblsp. soft butter.

METHOD: BECHAMEL SAUCE

* Small saucepan, melt butter over medium heat until foamy, add flour and stir until light brown in color.
* Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
* Reduce the heat and cook for five minutes – pass through a fine strainer and reserve. The sauce will be very thick