Ingredients
Units
Scale
- 8 oz. of fresh baby spinach
- 1/4 pound creamy fresh goat cheese - crumbled
- 3 tbs. butter
- 3 tbs. gluten free flour
- 1 cup milk
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 3 egg yolks
- 4 egg whites
- 1/2 sleeve of gluten free crackers
- Pinch of cream of tarter
Instructions
- Preheat Oven 425 degrees F.
- Place the crackers in a food processor and give good chops reaching a crumb-like consistency; remove and set aside.
- Butter a five-cup soufflé dish; butter the rim well. Line the bottom of the prepared dish with the processed cracker crumbs.
- Place raw spinach in food processor and process until finely chopped.
- In a small heavy saucepan melt butter over low heat. Add flour and cook, whisking constantly; about two minutes; the mixture will foam. Gradually whisk in the milk, bring to a boil over medium-high heat; whisking, reduce heat to low, continue to cook, while whisking, about two minutes. Whisk in spinach and goat cheese, bring to a simmer and season with salt and pepper.
- Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not boil.
- Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one –quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly and quickly.
- Transfer mixture to prepared soufflé dish and sprinkle the cracker crumbs over the top.
- Bake approximately 20 minutes until puffed and a beautiful golden color is achieved.
- Soufflé should shake slightly in the center when moved.
- Do Not Over-bake!
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
