Garlic Spinach Souffle
1 tablespoon softened butter or margarine
1 tablespoon grated parmesan cheese
½ cup butter or margarine
1 clove Frieda’s Elephant Garlic, minced
1 cup flour
1 ½ cups milk
½ teaspoon ground red pepper
½ teaspoon salt
1 10-ounce package frozen chopped spinach, thawed
5 egg yolks
5 egg whites
Grease a 1 ½ -quart souffle dish with the softened butter; sprinkle parmesan inside dish. Set aside.
In a saucepan melt the ½ cup butter; add garlic and saute over low heat for 2 minutes. Stir in flour, then add milk all at once. Stir in red pepper and salt. Cook and stir until thickened and bubbly. Remove from heat. Squeeze out all excess moisture from spinach. Place sauce and spinach in a food processor with blade, or blender. Cover and process until smooth. (With blender, scrape down sides of container from time to time to make blending easier.) Return mixture to saucepan. Beat the egg yolks on high speed of electric mixer about 5 minutes or until thick and lemon-colored. Stir some of the spinach mixture into yolks. Then add yolk mixture to sauce mixture gradually, stirring to blend.
Wash beaters in hot soapy water. On high speed of electric mixer beat egg whites until stiff peaks form. Fold whites gently into souffle dish. Bake in a 325-degree oven about 40 to 50 minutes, or until puffed and golden. Serve at once.