Spinach Souffle

Spread insides of an 8-cup deep, round baking dish with 1 tablespoon butter, then sprinkle buttered surfaces with the Parmesan. Set aside.

Melt 3 tablespoons butter in a saucepan over low flame; stir in flour and cook for several minutes, stirring often.

Whisk in warm milk and cook until mixture is thickened.

Season with salt and pepper.

Beat egg yolks in a bowl.

Whisk 1/2 cup of the hot milk mixture into yolks, then whisk this mixture back into the remaining milk mixture.

Cook over low heat a few minutes, stirring often, until thickened. Remove from heat, stir in spinach, grated cheese and chives. Set aside, stirring occasionally as it cools.

Heat oven to 400 degrees.

When oven is hot, beat egg whites with a pinch of salt in a clean, dry bowl until firm peaks form.

Using a spatula, stir a quarter of the egg whites into the spinach mixture, then gently but quickly fold in remaining egg whites.

Scrape mixture into baking dish. Place in oven, reduce heat to 375 degrees and bake until soufflé is high, golden and barely set in the center, 35-40 minutes.

Serve immediately, with a joyous “voila!”