This elegant yet approachable spinach-marjoram soufflé is a delightful savory dish that balances earthy greens with bright herbal notes. The base is a smooth, thickened milk mixture infused with instant minced onion, black pepper, and warm nutmeg, creating a comforting flavor profile. Fresh chopped spinach is blended in for vibrant color and nutrition, while the addition of egg whites ensures a spectacular, cloud-like rise. Topped with grated Parmesan cheese, it bakes to a rich, golden brown. Perfect for a light lunch, a sophisticated dinner party starter, or a vegetarian main course, this soufflé offers a satisfying texture and robust taste without the heaviness of traditional creamy dishes. It showcases the beautiful contrast between the tender interior and the crisp, cheesy exterior.
Lean Spinach-Marjoram Souffle
Description
This elegant yet approachable spinach-marjoram soufflé is a delightful savory dish that balances earthy greens with bright herbal notes. The base is a smooth, thickened milk mixture infused with instant minced onion, black pepper, and warm nutmeg, creating a comforting flavor profile. Fresh chopped spinach is blended in for vibrant color and nutrition, while the addition of egg whites ensures a spectacular, cloud-like rise. Topped with grated Parmesan cheese, it bakes to a rich, golden brown. Perfect for a light lunch, a sophisticated dinner party starter, or a vegetarian main course, this soufflé offers a satisfying texture and robust taste without the heaviness of traditional creamy dishes. It showcases the beautiful contrast between the tender interior and the crisp, cheesy exterior.Directions
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Preheat the oven to 375°F (190°C). Lightly coat the interior of a 1 3/4-quart soufflé dish or straight-sided baking dish with oil.
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In a 2- to 3-quart saucepan, whisk together the nonfat milk and cornstarch until smooth.
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Add the chopped marjoram, instant minced onion, pepper, and ground nutmeg to the milk mixture.
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Cook over high heat, stirring constantly, until the mixture comes to a boil and thickens.
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Transfer the hot mixture to a blender. Add the chopped spinach, 2 tablespoons of the Parmesan cheese, and the egg yolks. Blend until completely smooth and pureed.
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In a large clean bowl, beat the egg whites and cream of tartar on high speed until they form soft peaks.
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Gently fold the spinach mixture into the beaten egg whites using a spatula, being careful not to deflate the mixture.
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Scrape the batter into the prepared oiled baking dish.
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Sprinkle the remaining Parmesan cheese evenly over the top of the soufflé.
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Using the tip of a knife, draw a shallow circle around the top of the soufflé, about 1 inch from the edge, to help it rise evenly.
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Bake in the preheated oven for about 25 minutes, or until the soufflé is richly browned on top and the center jiggles only slightly when gently shaken.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 241.7kcal
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 5.0g25%
- Cholesterol 284.4mg95%
- Sodium 418.3mg18%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 0.9g4%
- Sugars 4.9g
- Protein 20.6g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
