Barbara'S Easy Tasty Spinach Souffle

• 3 TBS Butter
• 3 TBS Flour
• 1 C Liquid (1/2 c. non-fat milk
• and 1/2 c. beef broth)
• 4 eggs separated
• Pinch White pepper
• 1/2 c. minced onion (can be grated)
• 1/4 tsp. nutmeg
• 1 1/2 c. pureed spinach, fresh-cooked or frozen defrosted (drain spinach before pureeing or chopping)
• Pinch cream of tartar

1. Melt Butter in a saucepan over moderate heat saute until brown. Add onion, saute until limp. Blend in flour; slowly stir in liquid and heat, stirring, until thickened and no raw taste of flour remains. Beat egg yolks lightly, blend in a little hot sauce, then stir back into pan; heat and stir 1-2 minutes over lowest heat. Off heat, mix in salt, pepper, nutmeg seasonings, and vegetable puree. Lay a piece of wax paper flat on sauce and cool to room temperature (Note: You can make recipe up to this point ahead of time, then cover and chill until about 2 hours before serving. Let mixture come to room temperature before proceeding.)
2. Preheat oven to 350oF. Beat egg whites until frothy, add cream of tartar and continue beating until stiff but not dry. Fold whites into vegetable mixture, spoon into an ungreased 5-cup souffle dish.
3. Bake, uncovered, on center rack of oven 35-45 minutes until puffy and browned. Serve at once.

butter, flour, liquid, beef broth, eggs, white pepper, onion, ubc, purueed spinach, cream of tartar

Taken from www.epicurious.com/recipes/member/views/barbaras-easy-tasty-spinach-souffle-50034818 (may not work)