Spinach soufflés

Spinach souffles recipe

We always hear soufflé is very difficult to make. The truth is, it’s very difficult to get it to the table all nice and up but it is still very good even if you never get to that part ;-) . You can see mine got down before I took the picture and nobody complained! I cooked them as a side dish for a Bordeaux style fish and didn’t have enough space in my oven to bake them together… So, here is the rule: whatever happens, get your soufflés right from the oven to the table!

Preparation time: 45 mn – Baking time: 35 mn

Ingredients (for 4 servings)

2 lbs (900g) of fresh spinach
1/2 cup (125 ml) of milk
3 oz (85g) of butter (1/2 oz + 2 1/2 oz)
3 oz (85g) of grated cheese
4 eggs
4 shallots
4 tablespoons of flour
1 garlic clove
1 pinch of nutmeg
salt & pepper

Instructions

1/ Get a salted water filled pan to a boil. Clean and hull spinach. Leave them in boiling water for 5 mn then strain and press spinach to take water off.

2/ Peel and chop shallots and garlic. Heat a cooking pan over low medium heat. Melt 1/2 oz of butter, add shallots and garlic. Leave covered for 5 mn, moving it a few times. Add spinach. After 5 to 7 mn, add salt and pepper and set aside.

3/ Melt 2 1/2 oz of butter in a cooking pan. Sprinkle with flour, let it get a golden color and add cold milk. Add a little salt, pepper and nutmeg. Then add cheese. Stir well and take off heat.

4/ Separate egg whites from yolks. (The easiest way to do it is by taking the broken egg in one hand and let white fall in a bowl when keeping yolk over your fingers). Add yolks to cheese sauce. Beat egg whites until stiff.

5/ Preheat oven to 350°F (180°C/ Th 6).

6/ Add cheese sauce to spinach. Stir well. Fold stiff eggs thoroughly into mixture.

7/ Grease a muffin pan and fill it with mixture. Bake in oven for 25 mn.

Serve it right away ;-)

Spinach Soufflés on Foodista

7 thoughts on “Spinach soufflés

  1. 02/11/2009 at 10:40 PM

    Good tip. Guess all that air just deflates as soon as the warm oven’s open. Did you use gruyere cheese?

  2. 02/11/2009 at 11:47 PM

    I used Emmenthal which is a Swiss cheese as well. The taste is very similar to Gruyere, a little bit softer in my opinion. It’s the most widely used grated cheese in France. But I’m sure it can come out great with a lot of other kinds of cheese…I’ve been thinking about trying it with Parmigiano. Sounds good, right?

  3. 02/14/2009 at 4:09 AM

    I love Spinach Souffle and this recipe is much easier than the one
    I have from my maman…
    Merci for sharing.

  4. 03/02/2009 at 11:08 AM

    I just love soufflés! I love spinach, so I am going to like these,….mmmmm!!!

  5. Teresa Corina
    05/19/2011 at 1:10 AM

    I tried to follow the recipe but had to make some changes because I didn’t have enough of all the ingredients, used onions instead of shallots, added parmigiano reggiano, and since I didn’t have enough spinach, I blended some sweet baby peas. It tasted good.

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