Recipe for spinach souffle Spinach souffle
A spinach souffle is a fine celebration of one of spring’s early greens. And if you’re thinking that the French dish is mysterious, difficult, and time consuming, you’d be right on only one account: The puffed-up wonder showcases the curious magnificence of eggs. Otherwise, it is neither complicated nor involved.
Many Americans were raised on spinach souffle courtesy of the freezer aisle. Stouffer’s introduced the rich but light side dish in 1966. Nestle Prepared Foods Co. spokeswoman Roz O’Hearn says the dish has hardly diminished in popularity. “We don’t have to tinker with it very much,” she says.
The homemade version will be puffier, lighter, and fresher tasting. If you don’t have a classic 2-quart souffle dish (about 8 inches in diameter, 3½ inches deep), use another dish of a similar size, or a 10- to 11-inch deep-dish pie plate. To make the souffle, whisk a thick white sauce, then fold in egg yolks, cheese, spinach, and beaten whites. When the mixture goes into the oven, tons of tiny air bubbles in the whites expand in the heat, giving the souffle its majestic crown. Serve it right away and bask in the glory.
|6||tablespoons unsalted butter|
|1||tablespoon olive oil|
|1||small onion, chopped|
|6||ounces fresh spinach leaves, stemmed|
|1½||cups whole milk, heated|
|½||cup freshly grated |
|Salt and pepper, to taste|
|⅛||teaspoon freshly grated |
2. In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for 8 minutes or until softened. Add the spinach, turn the heat to medium-high, and toss for about 2 minutes or until the leaves wilt. Remove from the heat and cool to room temperature. Transfer to a cutting board and chop finely.
3. In a large saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook, whisking constantly, for 2 minutes or until pale golden. Whisk in the milk. Cook, whisking constantly around the bottom and edges of the pan, for 2 minutes. The sauce will be very thick. Remove the pan from the heat.
4. Whisk in the egg yolks, one at a time. Using a large metal spoon, stir in the spinach mixture, Parmesan, salt, pepper, and nutmeg.
5. In an electric mixer, beat the egg whites on high speed until they form stiff peaks. Stir ¼ of the egg whites into the spinach mixture. Gently fold in the remaining whites. Scrape the mixture into the dish.
6. Bake for 30 to 35 minutes if using a souffle dish or 22 to 25 minutes for a deep pie plate, or until the souffle is puffed and golden.