Ingredients: |
Ingredients: 1 1/2 tablespoons plus 4 tablespoons softened butter, divided
3 tablespoons freshly grated Parmesan cheese
1 lb. spinach, stemmed and chopped
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup whole milk
1/8 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
3 eggs, separated
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Directions: |
Directions:Preheat the oven to 375F.
Brush the inside of a large soufflé or deep casserole dish, or 6 individual ramekins with 1 1/2 tablespoons of softened butter. Sprinkle the buttered surface evenly with grated Parmesan cheese and put to one side while you prepare the filling.
Gently heat a large saucepan, add the chopped spinach and sauté until it wilts and the juices have evaporated - keep a close eye on this as the spinach can catch quite easily and burn.
In a separate medium saucepan, melt the remaining butter over medium heat and stir in the flour and salt with a wooden spoon. Cook, whisking constantly, for 30 seconds to cook out the flour. Add the milk to the flour whilst whisking vigorously and cook for about 4 minutes, until the mixture thickens.
Add the chopped spinach to the flour mixture and continue cooking over medium heat for 1 minute. Season the mixture with black pepper and nutmeg.
Whisk ½ cup of the hot spinach into the egg yolks, and then add the egg yolk mixture back into the hot spinach, stirring to completely incorporate. Do not over heat this mixture or you risk splitting the mixture (the eggs will curdle and resemble scrambled eggs). and if this happens there is no way back.
Beat the egg whites on high speed until stiff peaks form.
Stir one-third of the egg whites into the spinach, and then fold the remaining egg whites into the mixture. Spoon the mixture into the prepared dish (es) and bake for 30 minutes, until the soufflé is puffed up and cooked through.
Serve immediately. |
Personal
Notes: |
Personal
Notes: My mom used to buy Stouffer's Spinach Souffle when I was a kid and I remember how tasty it was, for a processed food of course since I didn't know any better. I wanted to make my own homemade version and finally did. Like most things in this book, I kick myself I didn't make this years ago.
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This recipe for Spinach Soufflé is from