Spinach souffle

Vegetarian starter
Serves four

Ingredients:

Method:

  1. Make a roux with marg, flour and seasonings, cook over medium heat, one minute.
  2. Remove from heat and whisk in milk, using a wire whisk.
  3. Return to heat, cook, stirring continuously, until sauce boils and thickens.
  4. Cook a further two minutes, stirring now and then.
  5. Remove from heat, stir in cheese until melted.
  6. Beat in egg-yolks and spinach.
  7. Whip egg-whites until soft peaks form, fold carefully into spinach mixture, just until blended.
  8. Turn mixture into a lightly greased 1,5 litre souffle-dish, bake at 190 ° C, 40 to 45 minutes, or until well risen, nicely browned and firm.

Serve immediately, accompanied by a mixed salad and brown bread.