Spinach or Broccoli Soufflé

Preparation info

  • Difficulty

    Medium

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Method

Stir ½ cup cooked and finely chopped spinach or broccoli into the warm sauce base after the addition of the egg yolks. Reduce the grated Gruyère quantity to ½ cup.