SPINACH SOUFFLE

Steps:

• Cook 1 pouch spinach which has been well-cleaned and completely stemmed. Use only the water which clings to the spinach after cleaning it for cooking. Drain the spinach well, dry completely and chop coarsely. In a saucepan melt 3 tablespoonsd of butter. Add 1 small chopped onion into the butter and cook, without browning, until the onion is very soft. Stir in 3 level tablespoons of flour and cook over low heat for 5 minutes. Pour in gradually 3/4 cup of milk and season with salt and cayenne pepper to taste. Add a pinch of nutmeg and the spinach. Place mixture in a food processor and blend until thoroughly mixed. Add in 4 egg yolks and mix for 10 seconds. Whn cool enough, fold mixture into the 7 eggs whites have been beaten until they are stiff but not dry. Pour the batter into a well-greased 6 cup souffle dish. Sprinkle the top of the souffle very lightly with grated parmesan cheese and bake 25-30 minutes in a water bath at 375 degrees or until well risen, puffed and browned on the top. Serve at once.