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Spinach Souffle #2

Spinach Souffle #2 recipe image
This elegant Spinach Souffle is a perfect example of French culinary technique, transforming humble ingredients into a dish of impressive height and delicate flavor. The base is a rich béchamel enriched with egg yolks and pureed fresh spinach, creating a vibrant green mixture that is both earthy and creamy. Folded gently with stiffly beaten egg whites, the batter rises dramatically in the oven, resulting in a light, cloud-like interior that contrasts beautifully with a crisp, golden crust. It serves as an excellent main course for a vegetarian dinner or a sophisticated side dish for a holiday meal. The addition of nutmeg and a hint of cream of tartar ensures stability and depth of flavor. Serve immediately while it is still puffed and hot for the best experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 552.1
Dietary: Vegetarian
Description
This elegant Spinach Souffle is a perfect example of French culinary technique, transforming humble ingredients into a dish of impressive height and delicate flavor. The base is a rich béchamel enriched with egg yolks and pureed fresh spinach, creating a vibrant green mixture that is both earthy and creamy. Folded gently with stiffly beaten egg whites, the batter rises dramatically in the oven, resulting in a light, cloud-like interior that contrasts beautifully with a crisp, golden crust. It serves as an excellent main course for a vegetarian dinner or a sophisticated side dish for a holiday meal. The addition of nutmeg and a hint of cream of tartar ensures stability and depth of flavor. Serve immediately while it is still puffed and hot for the best experience.
Ingredients
  • 3 tablespoon Butter
  • 4 tablespoon Flour
  • 1 cup Light cream
  • 6 Egg Yolks
  • 7 Egg Whites
  • 1 pn Salt
  • 1/8 teaspoon Cream of tartar
  • 1 cup Spinach, cooked
  • 1 pn Nutmeg
Directions
  1. 1
    Preheat the oven to 400ðF (204ðC).
  2. 2
    Cook the spinach uncovered in plenty of boiling water for 5 minutes.
  3. 3
    Drain the spinach and purée it in a blender until smooth.
  4. 4
    Melt the butter in a saucepan and stir in the flour to create a roux.
  5. 5
    Gradually add the cream, stirring constantly with a wire whisk to make a thick, smooth sauce.
  6. 6
    Remove the sauce from the heat and beat in the egg yolks one at a time.
  7. 7
    Stir in the pureed spinach, salt, and nutmeg.
  8. 8
    In a clean bowl, beat the egg whites with the cream of tartar and a pinch of salt until stiff peaks form.
  9. 9
    Gently fold the spinach mixture into the egg whites, being careful not to deflate the batter.
  10. 10
    Spoon the mixture into a prepared 6-cup soufflé dish.
  11. 11
    Place the soufflé in the oven and immediately reduce the heat to 375ðF (191ðC).
  12. 12
    Bake for 25 minutes until risen and set.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 552.1kcal
% Daily Value *
Total Fat 40.1g62%
Saturated Fat 20.7g104%
Cholesterol 90.2mg31%
Sodium 97776.4mg4075%
Total Carbohydrate 27.9g10%
Dietary Fiber 7.0g29%
Sugars 3.4g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestion: This soufflé pairs well with a Mornay or tomato sauce on the side.

Variations: You can substitute the spinach with pureed peas, asparagus, carrots, or chestnuts for a different flavor profile.

Tip: Ensure your soufflé dish is properly greased and floured (or buttered) to help the soufflé rise evenly.

Keywords: spinach, souffle, french, vegetarian, baking, eggs, creamy, airy, spinach souffle, main course, side dish, nutmeg, butter, cream, egg whites, bechamel, oven, classic, green, vegetable souffle
Read it online: https://www.chefs-mate.com/recipe/spinach-souffle-2/