Spinach Soufflé

Ingredients

• 300g (10.5 oz) fresh spinach leaves 300g (10.5 oz) fresh spinach leaves
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (50g) grated Gruyère cheese 1/2 cup (50g) grated Gruyère cheese
• Salt and pepper to taste Salt and pepper to taste
• Pinch of nutmeg Pinch of nutmeg

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 11g, 3g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with grated cheese.
2. 2.
   Blanch the spinach leaves in boiling water for 1 minute, then drain and squeeze out any excess water. Chop the spinach finely.
3. 3.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 2 minutes, stirring constantly.
4. 4.
   Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture until it thickens and comes to a boil.
5. 5.
   Remove the saucepan from heat and stir in the chopped spinach, grated cheese, salt, pepper, and nutmeg.
6. 6.
   In a separate bowl, beat the egg yolks until smooth. Gradually add the spinach mixture to the egg yolks, stirring well to combine.
7. 7.
   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the spinach mixture.
8. 8.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
9. 9.
   Bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top.
10. 10.
    Serve immediately to enjoy the soufflé at its best.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly to retain its vibrant green color. Squeeze out excess water to prevent the soufflé from becoming watery.
• Gruyère cheese — Opt for a high-quality Gruyère cheese for its distinct nutty flavor. You can substitute it with Swiss cheese if needed.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the spinach mixture to maintain the soufflé's lightness.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• For added flavor, you can sprinkle some grated Parmesan cheese on top before baking.
• Experiment with different types of cheese, such as Emmental or Cheddar, to create unique variations of the soufflé.
• Serve the soufflé with a side of fresh salad to balance the richness.

Serving advice

Serve the Spinach Soufflé as a main course accompanied by a side salad or roasted vegetables. It can also be served as an elegant appetizer or brunch dish.

Presentation advice

Present the Spinach Soufflé in its puffed and golden-brown glory, placing it at the center of the table. Garnish with a sprinkle of fresh herbs, such as parsley or chives, for a touch of color.