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.
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Spinach Souffle
- Total Time: 30 minutes
- Yield: 2 1x
Description
This spinach souffle is a great way to add healthy green to your St. Patrick day table.
Ingredients
- 1 cup (240 ml) chopped and cooked spinach
- 2 tbsp butter (plus extra for soufflé dishes)
- 1/4 cup (60 ml) flour
- 1/2 cups (120 ml) hot milk
- 2 eggs, white and yolk separated
- Garlic salt to taste
- 1/4 tsp black pepper
- 2 tbsp minced onion
- 1/2 cup (2 oz / 55 g) grated Parmesan cheese
Instructions
- 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.
Notes
- If you do not like garlic, substitute garlic salt for regular iodized salt.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
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Frequently Asked Questions
Why does the recipe fold just a spoonful of egg white into the spinach base first?
Adding a single spoonful of beaten egg white first lightens the dense spinach-béchamel base, making it easier to fold in the remaining egg whites without deflating them. Step 9 specifies using a rubber spatula and folding gently to preserve the air that makes the soufflé rise.
Does the baking time change depending on whether I use individual ramekins or one large soufflé dish?
Yes — the recipe specifies 15–20 minutes for individual dishes and 20–25 minutes for a single soufflé dish, both at 400°F. Either way, you’re looking for the soufflé to rise and turn golden on top, then serve it immediately. 
Can I use regular salt instead of garlic salt?
Yes — the notes state explicitly that if you don’t like garlic, you can substitute regular iodized salt for the garlic salt called for in the recipe.
J’étais dans la cuisine, pas des moutons! Je chantais raquette,Hélas, le Pacifique du logement, de la houle, et les moutons,Laissez morgue devenir confus! ! Aromatique, l’amour triste et lumineux … Merklein http://shenabrigges.skyrock.com/