Spinach Souffle

1 lb spinach, cleaned and deveined
8 eggs, separated
1 c flour
1 c cream
1/4 c olive oil (or butter)
3 cloves garlic, crushed
1 t ground cumin
1 medium onion, diced
 
Blanch the spinach, drain VERY well, and allow to cool to RT.  Saute the onions and garlic in oil until softened and translucent, but not brown.  Allow to cool to room temperature.  In a blender, combine all the ingredients except for the egg whites, and blend until smooth.  Beat the egg whites until stiff peaks form.  Gently fold 1/4 the egg whites into the batter, then fold the lightened batter into the egg whites, being careful not to break them down.  Spoon into a souffle pan, and bake in a preheated 350 degree oven until an inserted knife comes out clean.  (30-40 min).   Serve IMMEDIATELY.
 
Chris Owens

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