Spinach Souffle Recipe

Mak Erot

3 min read

·

Apr 07, 2025

22

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Spinach Soufflé Recipe: A Light and Airy Delight

Are you looking for a sophisticated and delicious side dish or a light yet impressive main course? Look no further than this spinach soufflé recipe. This classic French dish is surprisingly easier to make than you might think, and the result is a light, airy, and flavorful culinary masterpiece that will impress your family and friends. This recipe focuses on achieving that perfect rise and creamy texture, essential for a successful soufflé.

Ingredients You'll Need:

This recipe yields approximately 6 servings. Adjust accordingly if you need more or less.

• For the Spinach:

  • 10 oz fresh spinach, washed and roughly chopped
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper

• For the Béchamel Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 teaspoon salt
  • Pinch of freshly ground white pepper
  • 1/4 teaspoon nutmeg (optional, for a richer flavor)

• For the Egg Mixture:

  • 6 large eggs, separated
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper

Step-by-Step Instructions:

Preparing the Spinach:

1. Melt the butter in a saucepan over medium heat. Add the chopped spinach, salt, and pepper. Cook until the spinach wilts, about 3-5 minutes. Drain any excess liquid. Set aside to cool completely. This step is crucial for preventing a soggy soufflé.

Making the Béchamel Sauce:

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux.
2. Gradually whisk in the warmed milk until smooth. Continue whisking constantly until the sauce thickens and comes to a simmer.
3. Reduce the heat to low and simmer for 2-3 minutes, stirring occasionally, until the sauce is smooth and creamy. Stir in salt, white pepper, and nutmeg (if using). Remove from heat and let cool slightly.

Combining the Ingredients:

1. Preheat your oven to 375°F (190°C). Grease and flour a 1.5-quart soufflé dish. This preparation is vital for easy release and a beautiful soufflé presentation.
2. Gently fold the cooled spinach into the béchamel sauce.
3. In a large bowl, beat the egg yolks until light and lemon-colored. Gradually whisk in the spinach and béchamel mixture. Stir in the Parmesan cheese, salt, and pepper.
4. In a separate clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the spinach mixture in three additions, being careful not to deflate the egg whites.

Baking the Soufflé:

1. Pour the batter into the prepared soufflé dish.
2. Place the soufflé dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the soufflé dish (this creates a bain-marie, ensuring even cooking).
3. Bake for 35-40 minutes, or until the soufflé is puffed and golden brown. Do not open the oven door during baking. Opening the door can cause the soufflé to collapse.
4. Remove from the oven and serve immediately.

Tips for Soufflé Success:

• Use fresh, high-quality ingredients. This will make a noticeable difference in the taste and texture of your soufflé.
• Room temperature eggs: Ensure your eggs are at room temperature for optimal volume when whipping.
• Gentle folding: Overmixing will deflate the egg whites, resulting in a dense soufflé.
• Don't overbake: Overbaking will dry out the soufflé.
• Serve immediately: Soufflés are best enjoyed immediately after baking.

This spinach soufflé recipe is a delightful addition to any meal. Enjoy the process and the rewarding result of this culinary adventure! Remember to share your experience and photos using #SpinachSouffle. Happy cooking!