##INGREDIENTS##
* 10 oz baby spinach
* ¼ cup unsalted butter
* ¼ cup all-purpose flour
* 1½ cups milk
* 6 eggs, separated
* 1 tsp Dijon mustard
* 1 tsp salt
* ¼ tsp ground nutmeg
* 1½ cups grated Swiss cheese, butter and breadcrumbs (Panko is preferable)
* ¼ tsp cream of tartar
(see INSTRUCTIONS below)
##INSTRUCTIONS##
1. Preheat oven to 375°F. Blanch spinach in a large pot of boiling water for 30 seconds. Transfer to colander and rinse with cold water. Squeeze out excess liquid, then chop and transfer to bowl. Cover with plastic wrap and refrigerate. You should have 2/3 cup cooked spinach.
2. In a pot over medium heat, melt butter. Whisk in flour until combined. Add milk, increase heat and stir until mixture has thickened to the consistency of thick custard.
3. Remove from heat, then whisk in yolks, one at a time. Stir in mustard, salt, nutmeg and cheese. Cover with plastic wrap and refrigerate until ready to serve.
4. Butter six 1 1/3-cup soufflé dishes and sprinkle lightly with breadcrumbs.
5. Thirty minutes prior to serving, add spinach to egg-yolk base.
6. Whip egg whites until frothy. Add cream of tartar, then beat until stiff. Spoon ½ cup of whites into yolk mixture and combine. Gently fold in remaining whites until just incorporated.
7. Divide mixture among soufflé dishes. Bake for 25 minutes or until fully risen and lightly golden brown. Use oven light to judge doneness; do not open oven door.
Makes 6
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