- 8
Ingredients
- 12 oz. fresh spinach (steam removed), washed well and drained
- 1 bunch watercress (tough stems removed), rinsed and drained, about 1 C.
- 4 T. low-fat, low-cholesterol butter substitute
- 3 T. all purpose flour
- 1 1/4 C. milk
- 1/8 tsp. ground nutmeg
- Salt and freshly ground pepper to taste
- 4 oz. crumbled soft chevre (French goat cheese), about 3/4 C.
- 4 egg yolks
- 1 T. chopped fresh dill
- 1 T. chopped fresh parsley
- 2 tsp. chopped fresh chives
- 6 egg whites
- 4 drops of lemon juice
Preparation
Step 1
1. Leave a bit or moisture on the spinach and watercress after cleaning. Place in saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside.
2. Preheat oven to 400°F. Grease a 2 quart round soufflé dish.
3. Melt the butter substitute in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until mixture is thick and slightly boiling. Add the crumbled chevre cheese and whisk until smooth. Remove from heat and cool this base-sauce a bit.
4. Whisk the egg yolks one at a time, into the cooled Sauce. Stir in the spinach watercress mixture along with the dill, parsley and chives.
5. With an electric mixer, begin to beat the egg whites with lemon juice until frothy, then continue beating until stiff but not dry.
6. With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared souffle dish.
7. Bake for 30 minutes or until souffle is golden and puffed, yet still moist. Serve immediately.