SOUFFLE OF SPINACH AND GOAT CHEESE
Provided by Florence Fabricant
Categories sauces and gravies, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
- Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
- Crumble cheese or cut into pieces and set aside.
- In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
- Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
- Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
- Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams
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Sadiya Sheikh
[email protected]Overall, I thought this souffle was pretty good. I would make it again.
Baby Doll Doll
[email protected]This souffle was a bit too rich for my taste.
Jsam json
[email protected]I'm not a big fan of spinach, but I liked this souffle. The goat cheese really balanced out the flavor.
Siphesihle Sibisi
[email protected]This souffle is delicious! I will definitely be making it again.
mandalorian Fiachra
[email protected]I'm not sure what I did wrong, but my souffle didn't turn out at all like the picture.
Tristan Keightley
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort.
Joy Hasan
[email protected]I'm going to try making this souffle with different types of cheese.
Ewomazino Marvellous
[email protected]This souffle would be perfect for a brunch or luncheon.
Marsha Addington
[email protected]This souffle is a great way to use up leftover spinach. It's also a healthy and delicious dish.
Nurislam Nur
[email protected]I'm not a fan of goat cheese, but I still enjoyed this souffle. The spinach and egg flavors were very prominent.
Subash Bista
[email protected]This souffle was a disaster! It never rose in the oven, and the texture was rubbery.
Nqaba Ntonga
[email protected]The souffle was easy to make, and it looked beautiful when it came out of the oven. However, the flavor was a bit bland for my taste.
LakiX
[email protected]I've made this souffle several times now, and it always turns out great. It's a perfect dish for a special occasion.
Skii Lindley
[email protected]This souffle was a hit with my family! The spinach and goat cheese flavors complemented each other perfectly, and the texture was light and fluffy.