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Lean Spinach-Marjoram Souffle

Lean Spinach-Marjoram Souffle recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 241.7
Dietary: Vegetarian
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
  1. 1
    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.
  2. 2
    In a 2- to 3-quart saucepan, whisk together the nonfat milk and cornstarch until smooth.
  3. 3
    Add the chopped marjoram, instant minced onion, pepper, and ground nutmeg to the milk mixture.
  4. 4
    Cook over high heat, stirring constantly, until the mixture comes to a boil and thickens.
  5. 5
    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.
  6. 6
    In a large clean bowl, beat the egg whites and cream of tartar on high speed until they form soft peaks.
  7. 7
    Gently fold the spinach mixture into the beaten egg whites using a spatula, being careful not to deflate the mixture.
  8. 8
    Scrape the batter into the prepared oiled baking dish.
  9. 9
    Sprinkle the remaining Parmesan cheese evenly over the top of the soufflé.
  10. 10
    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.
  11. 11
    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.

Read it online: https://www.chefs-mate.com/recipe/lean-spinach-marjoram-souffle/