Spinach Soufflé — Robert St. John

Ingredients

• ⅓ cup Butter
• ¼ cup Shallot, minced
• 2 tsp Garlic, minced
• ⅓ cup Flour
• ½ tsp Creole Seasoning
• ½ tsp Salt
• ¼ tsp Black Pepper, freshly ground
• ⅛ tsp Ground Nutmeg
• 1 ⅓ cup Milk, heated
• 2 tsp Hot Sauce
• 4 large Eggs, separated
• 2-10 packages Frozen Spinach, thaw and squeeze out as much water as possible
• ½ tsp Cream of Tartar
• 2 Tbl Unsalted Butter, softened