Spinach Soufflé

Spinach Soufflé

Nov 2 2020

u

40-45 min

Serves 6

Tis is not the typical easy going kind of recipe that I usually post but I made this yesterday and have had a lot of requests, so here you go!
This is like a posh version of a spinach omelet, much lighter and fluffier though but requires more work. Is it worth it? Every once in a while yes! Can it not rise? Yes, but the good news is that it will still taste delicious!

Ingredients

  • 6 tbsp of butter (softened)
  • 1 16oz bag of frozen baby spinach (thawed and squeezed)
  • 2 tbsp of flour
  • 1 cup of milk (I used regular milk but have done soufflé in the past with plant based milk)
  • 1/2 cup of freshly grated parmesan
  • 1 tbsp of salt
  • 1 tsp of white pepper
  • 1/4 tsp of ground nutmeg
  • 3 eggs, separated

Directions

Preheat your oven at 375F. You can either use 6 small ramequins or a bigger one ( which will require longer to cook, say 30-35 min). Grease them with 2 tbsp of the butter and sprinkle some parmesan cheese to coat them.

Melt the butter in a medium sauce pan, add the flour and whisk until combined and smooth. Add the the milk and keep on stirring until it gets really thick (people ask me how do you know, believe me that you will see how much the consistency changes, just be patient, and do not walk away from it).

Take 2/3 of the spinach and throw them in the mixture with the spices and the remaining  parmesan, stir and leave on the side. Mix the yolks with the rest of the spinach, take 2-3 tbsp of the white mixture and incorporate into the yolks whisking constantly ( you do not wan the eggs to scramble). This is called tempering the eggs.  Once that is done you can combine it all together.

Beat the egg whites until stiff, which means until you can put the bowl upside down and nothing moves. With a spatula gently incorporate the eggs whites to the spinach mix a little bit at a time. You want to do it gently so you keep the fluffiness of the egg whites which is what will allow the soufflé to rise.

Transfer to the ramequins and bake for 20-22 minutes. Do not open the oven until you really need to because it will cause a drop in temperature and might deflate the soufflés. Once you think they are ready just gently push with your finger on top, it should be bouncing back and a bit squishy but not liquid.

Enjoy these with a nice green salad and a glass of wine, you've deserved it after getting through all this!

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