120 g spinach, cleaned, blanched, drained, chopped
Recipe preparation steps
Preheat oven to 400ºF. Prepare two 3/4 cup ramekins.
Melt butter in a sauce pan over medium heat. Blend in the flour. Whisk in the cream. Remove from heat and whisk in the egg yolks, one at a time. Combine with the spinach, nutmeg, salt and pepper. Set aside.
Whisk egg whites with the cream of tartar until stiff. Gently fold the spinach mixture into the egg whites. Spoon into the prepared ramekins.
Place the ramekins on a baking sheet and place in the oven. Reduce heat to 375ºF . Cook for 20 minutes.
Let the soufflés rest for a couple of minutes before serving. Unmold on serving plates or serve in the ramekins.