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Spinach Soufflé

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Ingredients

Scale

  • 1 lb (450g) fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and drained)

  • 2 tablespoons unsalted butter (plus extra for greasing)

  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 2 tablespoons all-purpose flour

  • 1 cup whole milk (or a dairy-free alternative like almond milk)

  • 1 ½ cups shredded cheese (cheddar, mozzarella, or a blend of both)

  • 4 large eggs, separated (egg whites whipped to stiff peaks)

  • 1/4 teaspoon salt (or to taste)

  • 1/4 teaspoon ground black pepper (or to taste)

  • 1/4 teaspoon ground nutmeg (optional)

  • 1/2 teaspoon lemon zest (optional)

  • 1 tablespoon chopped fresh parsley or chives (optional for garnish)

Ingredient Highlights

  • Spinach: Fresh spinach is the star of this dish, providing a rich, earthy flavor and a boost of nutrients. It pairs wonderfully with the creamy cheese and light egg base.

  • Butter: Butter provides a rich and smooth texture to the base of the soufflé, giving it that luxurious mouthfeel.

  • Eggs: The eggs serve as both the structure and the leavening agent for the soufflé. The whipped egg whites create the light, airy rise that defines a soufflé.

  • Cheese: The cheese adds a creamy, savory flavor that complements the spinach perfectly. Cheddar and mozzarella are classic choices, but feel free to experiment with other cheeses like Gruyère or Parmesan for added depth.

  • Nutmeg: A pinch of nutmeg enhances the flavor of the spinach and adds warmth to the dish.

Instructions

Prepare the Spinach and Soufflé Base:

  1. Prepare the Spinach: If using fresh spinach, wash and chop it finely. Place it in a large pot and sauté it over medium heat for 2-3 minutes until wilted. Drain any excess moisture and set it aside. If using frozen spinach, make sure it is well-drained and squeezed to remove any excess water.

  2. Cook the Onion and Garlic: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.

  3. Make the Roux: Add the flour to the saucepan and stir it into the butter, creating a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens, which should take about 5-7 minutes.

  4. Add the Spinach and Cheese: Once the mixture has thickened, fold in the cooked spinach and shredded cheese. Stir until the cheese melts and the spinach is evenly distributed throughout the mixture. Season with salt, pepper, and optional nutmeg and lemon zest. Remove from the heat and allow it to cool slightly.

Prepare the Egg Whites:

  1. Separate the Eggs: Separate the egg yolks from the egg whites, placing the egg whites in a large mixing bowl. Be careful not to get any egg yolk into the egg whites, as this can prevent them from whipping properly.

  2. Whip the Egg Whites: Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. The egg whites should hold their shape when you lift the beaters out of the bowl.

Combine the Mixtures:

  1. Fold the Egg Yolks: Whisk the egg yolks into the cooled spinach mixture, one at a time, until fully incorporated.

  2. Fold in the Egg Whites: Gently fold in the whipped egg whites into the spinach mixture, being careful not to deflate the egg whites. Use a spatula to fold the ingredients together until just combined. The batter will be light and airy.

Bake the Soufflé:

 

  1. Prepare the Baking Dish: Grease a soufflé dish or a 9×9-inch baking dish with butter. You can also sprinkle a little flour or breadcrumbs in the dish to prevent sticking.

  2. Transfer the Mixture to the Dish: Pour the soufflé mixture into the prepared dish, smoothing the top with a spatula. Ensure the batter is evenly distributed.

  3. Bake: Place the dish in the preheated oven and bake for 35-40 minutes or until the soufflé has risen and is golden brown on top. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

  4. Cool and Serve: Let the soufflé cool for 5 minutes before serving. It will deflate slightly as it cools, which is completely normal.

Nutrition

Find it online: https://buttereats.com/spinach-souffle/