Roast Garlic, Spinach and Blue Cheese Souffles
180 g butter
420 ml milk
100 g flour
100 g blue cheese
50 g powered parmesan
200 g cooked spinach, chopped
1 bulb garlic, roasted
Salt and pepper
6 yolks
6 whites, soft beaten
Melt milk and butter together in a pot.
Whisk in flour and cook for 5 minutes.
Add cheeses, garlic, spinach.
Beat in yolks and season.
Fold in whites and check seasoning.
Place in greased mini muffin tins. Cook till puffy at 180.
Yield: 50
Submitted by: Sue Fleischl
 | Servings: 50 – Cocktail use. Can be frozen |
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