Spinach Cheddar Souffle
Eggs, spinach, cheddar cheese and flour. That's almost all of the ingredient list for spinach cheddar souffle. There's no need to be intimidated about making one with this recipe.
Servings: 4 servings
Ingredients
For the base
- 3 tablespoons butter plus another for the dish (four tablespoons total)
- 1/4 cup grated Parmesan cheese plus a tablespoon for the dish
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- 4 extra-large egg yolks at room temperature
- 1/2 cup grated Cheddar cheese
- 1 package frozen chopped spinach (about 10 ounces, defrosted and squeezed dry)
Egg whites
- 5 extra-large egg whites at room temperature
- 2 1/2 teaspoons lemon juice (OR 1/2 teaspoon cream of tartar)
Instructions
- Preheat the oven to 400°F/200°C degrees. Move the oven rack to the lowest position and prepare the souffle dish with butter and grated parmesan. Measure all the souffle base ingredients and have them ready to use.
- Heat the milk in a small saucepan until very hot. You'll see bubbles forming around the sides of the pan. Avoid letting it come to a boil.
- Melt the butter in another saucepan over low heat. Stir in the flour and cook for a couple minutes. Whisk in the hot milk, nutmeg, cayenne, salt and pepper. Continue to cook over low heat until smooth and thick.
- Remove the pan from the heat and mix in the egg yolks. Next, stir in the cheeses, and the spinach. Transfer everything to a large mixing bowl.
- At this point you can let the souffle base stand for up to 2 hours at room temperature. If you need longer, put the base and the unbeaten egg whites in the fridge. (Let them come to room temperature before beating the egg whites and combining with the base.)
- Put the egg whites, lemon juice, and a pinch of salt in a large mixing bowl. Beat on low speed for one minute, then work up to high speed until you have firm, glossy peaks.
- Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then fold in the rest. Pour into the prepared soufflé dish, then smooth the top. Draw a large circle on top with the spatula and place on the middle of the oven rack.
- Immediately turn the temperature down to 375°F/190°C. Bake for 30 to 35 minutes until puffed and brown. Serve immediately.