For an elegant dinner, just add a salad of Bibb lettuce and Belgian endive with walnut-oil vinaigrette, and pass a basket of warm French bread. A purchased apple tart makes a lovely finale.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
Preparation
Step 1
Preheat oven to 400°F. Butter 9-inch-diameter glass pie dish. Blend creamed spinach, grated Swiss cheese, salt and pepper in medium bowl; whisk in egg yolks. Using electric mixer, beat egg whites in large bowl until stiff but not dry; fold into spinach mixture. Gently transfer to prepared dish.
Step 2
Bake soufflé until beginning to color at edges and center is puffed and softly set, about 18 minutes.
Step 3
Meanwhile, purée half of roasted red peppers, 1 tablespoon reserved red pepper juices and balsamic vinegar in processor until almost smooth. Add remaining roasted red peppers and shallot and chop, using on/off turns, until chunky purée forms. Transfer sauce to small saucepan. Stir over medium heat until warmed through; season to taste with salt and pepper.
Step 4
Spoon soufflé onto plates. Serve, passing sauce separately.
