SPINACH SOUFFLE WITH ROASTED PEPPER SAUCE

SPINACH SOUFFLE WITH ROASTED PEPPER SAUCE

Ingredients :

1 lb 9 oz (700 g) cooked spinach leaves and blended with a small quantity of water or bouillon

¾ cup grated cheese

Salt

Pepper

3 egg yolks, slightly beaten

3 egg whites, beaten until thick (as for meringue)

1 teaspoon balsamic vinegar

¼ cup chopped onion

Roasted Pepper Sauce:

4 red peppers, roasted in the oven, peeled, seeded and deveined

¼ cup chicken stock (chicken bouillon cube may be used instead)

Preparation:

Combine spinach puree with grated cheese, salt and pepper in a bowl. Add in slightly beaten egg yolks. Fold in beaten egg whites into spinach. Transfer mixture into an 9 inch (18 cm) tart or pie pan. Season with salt and pepper. Bake in preheated moderate oven to 400°F (200°C) until edges start to brown and soufflé is set, approximately 18 minutes. Must be served immediately.

Roasted Pepper Sauce:
Blend or process half of the peppers with the stock or bouillon and the balsamic vinegar until mixture is soft . Chop remaining peppers and add with the onions. Pulse blender or processor 2 times. Transfer to a small pan and heat mixture. Season with salt and pepper.
Serve roasted red pepper sauce in a sauceboat.

2 servings

Preparation time: 35 minutes