Spinach Soufflé

Spinach Soufflé
Yield
16-ounce serving
Yield
16-ounce serving
Spinach Soufflé
Yield
16-ounce serving
Yield
16-ounce serving
Ingredients
Soufflé Base
  • 1tablespoons butter
  • 2tablespoons flour
  • 1cup milk
  • a/n coarse salt
  • a/n black pepper
  • 3large egg yolks
Soufflé
  • a/n buttersoftened
  • 1ounce Parmigiano-Reggiano cheesegrated
  • 2ounces spinachblanched and chopped
  • a/n coarse salt
  • a/n black pepper
  • 2each egg whites
Yield:
Instructions
Make the Soufflé Base:
  1. Make a Blond Roux: Combine butter and flour in a small sauce pan over medium heat. Cook 6-8 minutes, whisking.
  2. Add the milk to the roux and whisk until smooth. Season with salt and pepper.
  3. Simmer over low heat, stirring constantly, until very thick and smooth, about 15 minutes.
  4. Temper the egg yolks: In a bowl, combine the egg yolks and a couple of ounces of the milk and roux mixture. Return the warmed egg yolk mixture to the saucepan and continue to simmer over very low heat, stirring frequently, 3 to 4 minutes. Do not allow the mixture to boil.
  5. Adjust the seasoning with salt and pepper and strain through a sieve. Reserve the base.
Make the Soufflé:
  1. Prepare a 6-ounce ramekin by brushing them with softened butter. Lightly dust the ramekin with grated Parmesan cheese.
  2. Blend together 2-ounces of soufflé base with 1 ounce of chopped spinach, 1 tablespoon Parmesan, salt, and pepper.
  3. Whisk 1 egg white to soft peaks in a clean mixing bowl.
  4. Fold about one-third of the beaten egg white into the base. Fold in another third and then another third.
  5. Spoon the soufflé batter into the prepared mold to within 1/2-inch of the rim. Wipe the rim carefully to remove any batter. Tap the soufflé gently on the counter to settle the batter. Sprinkle the soufflé top with some Parmesan cheese.
  6. Place the soufflé on a sheet pan in a 435˚F oven and bake undisturbed about 16 to 18 minutes. Serve immediately.