Spinach soufflé is a delectable French recipe that can be served as an appetizer, side dish or as a light meal. I suggest that you keep the heat to low or watch the preparations carefully because the slightest burning can affect the light taste of this dish. If you want a creamier filling, use half and half instead of whole milk. Adding cheese into the spinach mixture can also make this recipe more special. Enjoy!
5 1/2 tablespoons softened butter
3 tablespoons grated Parmesan cheese
1 lb. fresh spinach, stemmed and chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whole milk
1/8 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
Preheat the oven to 375F and grease a large soufflé dish or a deep casserole dish with butter. You may use individual ramekins if desired. After, evenly sprinkle Parmesan cheese on the buttered dish.
Next, place the spinach in a large saucepan and cook it for 5-8 minutes or until the spinach wilts and the liquid evaporates.
While waiting for the spinach to cook, melt the butter in a medium sized saucepan over medium heat. Add the flour and salt. Cook the mixture for one minute before pouring in the milk. Whisk the milk and flour mix for 4-5 minutes or until it becomes thick.
Place the cooked spinach in the medium sized pan along with the milk and flour sauce. Cook it for another minute and then season it with nutmeg and black pepper.
Separate the egg yolks from the egg whites. Place the egg yolks in a large bowl and whisk them. Add the spinach and mix all the ingredients well. Season it with salt and pepper. After, beat the egg whites using an electric mixer for 2-3 minutes or until stiff peaks form. Fold the egg whites into the cooled spinach and egg yolk mixture.
Once it is done, place the creamy spinach mix in a casserole dish. Bake it in the preheated oven for 30 minutes or until the soufflé is puffs up and the top it browned. Remove from the oven and let it stand for 2 minutes before serving.
Photo Courtesy Of: karenandbrademerson