Makes 6 Servings

Ingredients:

4 tablespoons butter (plus extra for souffle dishes)

¼ cup flour

1-1/2 cups milk, warmed till hot

6 eggs, separated

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons minced onion

1 cup cooked, drained and chopped spinach

1/3 cup chopped dill

1 cup (4 ounces) grated Jarlsberg cheese

½ cup (2 ounces) grated Parmesan cheese

Preparation:

1. Preheat oven to 400 degrees F.  Grease 6 individual 4-inch ramekins or 1 2-quart souffle dish.

2. Melt butter in medium saucepan over medium heat.  When it foams, add flour and turn heat to medium-low. Using a wire whisk, cook, stirring, until mixture darkens a bit – about 3 minutes.  Whisk in milk gradually and cook until mixture thickens, about 2 – 3 minutes.

3. Turn off heat and stir in egg yolks, salt, pepper, onion, spinach, dill and cheeses.

4. Beat egg whites with a pinch of salt until they form soft peaks.  Stir a couple of spoonfuls into spinach mixture and very gently, with rubber spatula, fold in remaining whites.

5. Pour batter into prepared dish(es) and bake until souffle has risen and is browned on top:  15 – 20 minutes for individual dishes, 30 minutes for 2-quart.  Notes: use a thin skewer to check interior for moistness (a few bits should stick to skewer).  Serve immediately.

Are you a fan of jarlsberg cheese? Try this Four Cheese Macaroni or something else from our Recipe File.