LEEK OR SPINACH SOUFFLé PUDDING
When a soufflé is cooked slowly, as this one is, in a water bath, it often has the word ''pudding'' appended to it. I like the word, so I don't mind the practice, but this soufflé is airy and closer to its Webster's etymology - ''a murmuring or blowing sound'' - than the appendage suggests. It has less flour than a regular soufflé. It needs less scaffolding. This soufflé is equally good with either vegetable; it can be made hours ahead and will rise again upon reheating.
Provided by Tamar Adler
Categories breakfast, brunch, dinner, lunch, side dish
Time 1h30m
Yield 4 to 6
Number Of Ingredients 6
Steps:
- Sweat the leeks in 100 grams of butter with salt until just barely beginning to brown and totally dry, about 10 minutes.
- Make a béchamel by melting the remaining butter in a small pot, then adding the flour, stirring to combine, and then slowly adding the milk, whisking, until it boils and thickens.
- Let cook 2 to 3 minutes. Turn off burner.
- In a blender, blend the vegetables and béchamel until totally smooth. Add the Parmesan and then the yolks, one at a time, until it is all incorporated. Pour into a large mixing bowl.
- Preheat oven to 325. Place a medium- to high-sided ovenproof container into which a loaf pan or 1 1/2- or 2-quart soufflé mold can fit on a rack in the middle of the oven. Heat water in a kettle. Fill the container in the oven about halfway, keeping extra water for filling more once you've put the soufflé pudding in.
- Beat the whites to stiff peaks.
- Lightly butter the pan or mold.
- Gently fold a third of the beaten whites into the vegetable, béchamel and yolk mixture to lighten it. Then fold in the rest, and add to the pan or mold. Place this into the water bath in the oven. Water should come 2/3 of the way up its sides. Lightly cover with a loose piece of buttered or oiled aluminum foil.
- Cook for 1 1/2 hours, or a little more, until the soufflé has risen at least an inch above the pan or mold - remove foil when the soufflé begins to push against it - and the top cracks. Let cool for a few minutes before serving.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 25 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 14 grams, Sodium 238 milligrams, Sugar 8 grams, TransFat 1 gram
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keem rogiers
[email protected]This soufflé is delicious! It's a great way to get your kids to eat their vegetables.
Daud Sahotra
[email protected]I've made this soufflé several times and it's always a hit. It's a great dish to serve for a special occasion.
Monica Harrison
[email protected]This soufflé is a great way to use up leftover vegetables. It's also a healthy and delicious dish that's perfect for a weeknight meal.
Abu Sheriff Kamara
[email protected]I'm not a fan of soufflés, but I really enjoyed this one. It's light and fluffy, with a delicious cheesy flavor.
Chioma Longinus
[email protected]This soufflé is a bit tricky to make, but it's worth the effort. It's a truly special dish.
MD Khan Khan45678
[email protected]I've tried this soufflé several times and it's always delicious. It's a great way to impress your guests.
Chakrabarty Rony
[email protected]This is one of my favorite soufflé recipes. It's always a hit with my family and friends.
Anamul Huq
[email protected]I love this soufflé! It's so easy to make and it always turns out perfectly.
Uzair Farooq
[email protected]This is a great recipe for a light and flavorful lunch or dinner. It's also a good way to use up leftover spinach.
PoetX lالشاعر اكس
[email protected]I made this soufflé for a potluck and it was a big hit. Everyone raved about how delicious it was.
Danish Qadri 7568
[email protected]This soufflé is a great way to get your kids to eat their vegetables. They'll love the cheesy, fluffy texture.
Dallas Osteen
[email protected]I've tried this soufflé several times and it never fails to impress. It's a delicious and elegant dish that's sure to please everyone.
Jad Ishak
[email protected]This soufflé is a bit time-consuming to make, but it's worth it. It's a showstopper dish that's perfect for a special occasion.
Kibirango Jonathan
[email protected]I'm not a big fan of leeks, but I really enjoyed this soufflé. The spinach and cheese help to balance out the flavor of the leeks.
Alex Poon
[email protected]This is the best soufflé recipe I've ever tried. It's so easy to make and it always turns out perfect.
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[email protected]I made this soufflé for a dinner party and it was a hit! Everyone loved it.
Anriette Els
[email protected]This leek and spinach soufflé is a great way to use up leftover vegetables. It's also a delicious and healthy dish that's perfect for a light lunch or dinner.