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1
Butter a five-cup souffle dish, making sure to butter the rim well.
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2
Place oven rack in lower third of oven and preheat oven to 425 degrees.
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3
Remove spinach stems and wash leaves.
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4
In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender.
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5
Drain.
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6
Rinse under cold water and drain again.
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7
Squeeze by handfuls until dry.
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8
Puree in a food processor until finely chopped.
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9
Crumble cheese or cut into pieces and set aside.
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10
In a small, heavy saucepan, melt butter over low heat.
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11
Add flour and cook, whisking constantly, about two minutes, until foaming but not browned.
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12
Remove from heat.
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13
Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes.
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14
Whisk in spinach puree and goat cheese, bring to a simmer.
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15
Season lightly with salt, pepper and nutmeg.
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16
Remove from heat and whisk in the egg yolks, one at a time.
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17
Heat gently until slightly thickened, but do not allow to boil.
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18
Re-season if necessary.
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19
Beat egg whites with cream of tartar until stiff but still supple.
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20
Quickly fold one-quarter of the whites into the warm spinach mixture.
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21
Spoon the mixture into the remaining whites and fold in lightly but quickly.
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22
Transfer mixture to prepared souffle dish and smooth the top.
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23
Bake 20 minutes till puffed and browned.
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24
Souffle should shake slightly in the center when the dish is moved.
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25
Do not overbake.
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26
Serve at once.
