6 eggs, separated
600 ml milk
50 g butter
225 g cooked spinach
75 g flour
50 g cheddar cheese, grated
1 tsp cream of tartar
½ tsp salt
pinch of white pepper
Preheat oven to gas mark 4/180° C. Mash cooked spinach by putting it through a sieve.
Beat yolks, salt, pepper and flour. Pour milk into a saucepan and bring to boil. Pour in yolk mixture and stir until thick. Remove from heat, add butter, spinach and cheese. Set aside to cool. Beat egg whites until they become slightly frothy, Add cream of tartar and continue to beat until stiff and dry. Fold spinach mixture into whites very lightly, pour into buttered soufflé dish and bake immediately for 35-40 minutes. Serve immediately. Any delay in serving will cause the soufflé to collapse.