This spinach souffle is a great way to add green to your St. Patrick day table.
By Lail Hossain
Delicate, classy, airy. Those are the words that come to mind when I think of soufflé. If you are terrified due to its “complex and easy to ruin”, “hardest thing in the culinary world” reputation, find out how easy it actually is to make souffle. This spinach souffle is a great way to add green to your St. Patrick day table.
- 1 cup chopped and cooked spinach
- 2 tablespoons butter (plus extra for soufflé dishes)
- ¼ cup flour
- ½ cups hot milk
- 2 eggs, white and yolk separated
- Garlic salt to taste
- ¼ teaspoon black pepper
- 2 tablespoons minced onion
- ½ cup (2 ounces) grated Parmesan cheese
- Preheat oven to 400 degrees Fahrenheit. Grease individual ramekins or soufflé dish.
- Warm milk in microwave or on stovetop.
- While milk is heating, melt butter in medium saucepan over medium heat.
- When foams, add flour and turn heat to medium-low.
- Stir constantly until mixture darkens a bit – about 3 minutes.
- Whisk in hot milk gradually and cook until mixture thickens, about 2 – 3 minutes.
- Turn off heat and stir in egg yolks, salt, pepper, onion, spinach, and cheeses.
- Beat egg whites with a pinch of regular salt until soft peaks form.
- Very gently, using a rubber spatula fold spoonful of egg white into spinach mixture.
- Pour batter into prepared dish(es) and bake 15 – 20 minutes for individual dishes and 20-25 minutes for soufflé dish. Soufflé should rise and get a golden color on top.
- Serve immediately.
Lail Hossain finds cooking to be an explosion of creativity. She is enthusiastic about modifying a laborious step of an old recipe, and experimenting with different ethnic recipes by adding her own spin to it yet keeping the recipes simple, healthy, and delicious. Originally from Bangladesh, Lail shares her journey of food, creativity and family in her blog "With A Spin". She is also very passionate about highlighting Bangladeshi cooking to the international culinary space.