For just a few minutes of your time, and with only 3 main ingredients plus seasonings, you can serve a spectacular soufflé.
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Cooking spray |
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Fine dry bread crumbs, cornmeal or grated Parmesan cheese |
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1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted |
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1 package (10 oz.) frozen chopped spinach, cooked and well drained |
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1 tablespoon instant minced onion |
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1/2 teaspoon marjoram leaves, crushed |
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6 eggs, separated |
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1/4 teaspoon cream of tartar |
Evenly spray 2 1/2-quart soufflé dish or deep, straight-side casserole. Dust with crumbs. Set aside.
In large saucepan, combine soup, spinach, onion and marjoram. Cook over medium heat, stirring constantly, until sauce boils. Set aside.
In large mixing bowl at high speed, beat egg whites with cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. Stir egg yolks into reserved sauce until well blended. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat”, hold spoon upright and circle mixture to make ring about 1 inch from side of dish and about 1 inch deep.
Bake in preheated 350° F oven until puffy, delicately browned and soufflé shakes very slightly when oven rack is gently moved back and forth, about 55 to 60 minutes. Serve immediately. |
