Classic French Spinach Soufflé
A classic French spinach soufflé, easily prepared as one large dish or several individual servings, offers an elegant culinary experience.
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Instructions
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Preheat oven to 375°F.
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Butter and Parmesan-dust a 4-6 cup soufflé dish or six individual ramekins.
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Sauté chopped spinach in a large saucepan until wilted and juices evaporate; cool and squeeze out excess liquid.
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In a medium saucepan, melt remaining butter, then stir in flour and salt, cooking for 30 seconds.
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Gradually whisk in milk and cook for 4 minutes until thickened.
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Stir in the cooked spinach and cook for 1 minute; season with pepper, nutmeg, and additional salt.
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Temper egg yolks by whisking in 1/2 cup of the hot spinach mixture.
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Stir tempered egg yolks into the pan's mixture until incorporated; remove from heat.
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In a clean bowl, beat egg whites until stiff peaks form.
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Gently stir 1/3 of the beaten egg whites into the spinach mixture.
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Carefully fold in the remaining egg whites.
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Spoon mixture into prepared dish(es) and bake for 30 minutes, or until puffed and cooked through.