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Spinach Souffle

Spinach Souffle recipe image
This elegant Spinach Souffle is a delightful balance of earthy greens and rich, creamy egg whites. The base is a smooth béchamel sauce infused with pureed spinach, seasoned with nutmeg and salt for depth of flavor. As it bakes, the folded egg whites lift the mixture into a tall, golden tower that is crisp on the outside and custard-like within. It serves beautifully as a vegetarian main course or a substantial side dish. Perfect for dinner parties or special family meals, this dish brings a touch of French sophistication to your table without requiring complex techniques. Serve immediately for the best rise and texture.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 552.1
Dietary: Vegetarian
Description
This elegant Spinach Souffle is a delightful balance of earthy greens and rich, creamy egg whites. The base is a smooth béchamel sauce infused with pureed spinach, seasoned with nutmeg and salt for depth of flavor. As it bakes, the folded egg whites lift the mixture into a tall, golden tower that is crisp on the outside and custard-like within. It serves beautifully as a vegetarian main course or a substantial side dish. Perfect for dinner parties or special family meals, this dish brings a touch of French sophistication to your table without requiring complex techniques. Serve immediately for the best rise and texture.
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 oven to 400 F (204°C).
  2. 2
    Cook the spinach uncovered in plenty of boiling water for 5 minutes.
  3. 3
    Purée the spinach in a blender.
  4. 4
    Melt the butter and add the flour.
  5. 5
    Add the cream gradually stirring with a wire whisk to make a thick smooth sauce.
  6. 6
    Remove from the heat and add the egg yolks one at a time.
  7. 7
    Add the pureed spinach and the seasonings.
  8. 8
    Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff.
  9. 9
    Add the vegetable mixture to the egg whites and fold together gently.
  10. 10
    Spoon into a prepared 6 cup souffle dish.
  11. 11
    Place the souffle in the oven and immediately reduce the heat to 375 F (191°C).
  12. 12
    Bake for 25 minutes.

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

Serve immediately with a Mornay or tomato sauce if desired.

Variation: This soufflé may also be prepared with pureed peas, asparagus, carrots, or chestnuts.

Keywords: spinach, souffle, vegetarian, french, eggs, bechamel, nutmeg, cream, light, airy, dinner, side dish, baking, spinach souffle, green vegetable
Read it online: https://www.chefs-mate.com/recipe/spinach-souffle/