Spinach Soufflé – Fall hot lunch recipe wagon presents a hot meal you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Spinach Soufflé
FALL LUNCH RECIPE WAGON: Spinach Soufflé
It’s best to fold the spinach mixture into the beaten egg whites very gradually the most dramatic results.
4 tablespoons (1/2 stick)
1 small yellow onion, finely chopped
¼ cup all purpose flour
1 package (10 ounces) frozen chopped spinach, cut into course chunks
½ teaspoon salt
1 cup milk
6 large eggs, separated at room temp temperature
Preheat the oven to 325°F. In a medium size saucepan, melt butter over moderate heat. Add onion and sauté until soft, about five minutes. Add spinach, cover, and cook until thawed, shaking the pan occasionally, about three minutes. Remove the lid and continue cooking until all of the liquid has evaporated, about one more minute
Stir flour into spinach until well mixed. Gradually stir in milk and salt. Cook until the mixture thickens, about one minute. Remove the pan from the heat and stir in egg yolks.
In a large bowl, using an electric mixer, beat egg whites until stiff but not dry. Fold in the spinach. Spoon mixture into a 2-quart soufflé dish. Bake until the soufflé is puffy and golden, 25 to 30 minutes. (Do not open the oven during baking.) Pack in a heated lunchbox for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
FALL LUNCH CHEF