It took me a while to take the photo and my soufflé got depressed hahaha. You know that soufflé is a dish that comes out beautifully from the oven but soon wilts, that’s normal, but that doesn’t make it any less delicious.
Cook ½ bunch of spinach in vegetable broth. Drain well, chop finely and set aside.
Make a white cream by mixing 1 tablespoon of butter at room temperature, 2 tablespoons of wheat flour, 300ml of boiling milk. To avoid the risk of lumps, blend everything in a blender or mixer.
Season with salt, pepper and nutmeg and bring to a boil. As soon as it starts to boil, turn off the heat and add the spinach, 3 tablespoons of grated parmesan and two egg yolks (without the skin to avoid the egg smell). I also added 1 heaping tablespoon of cream cheese, but it’s optional.
Beat the two egg whites and add them to the spinach cream. Grease a baking dish with margarine and sprinkle with breadcrumbs (or grated cheese). Bake in a preheated oven for about 35 minutes at 200º. I can say that I could easily eat the entire recipe!
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