spinach souffle! . . .

by mulberryshoots

 

souffle-5I’ll admit that making a spinach souffle sounds daunting. . . but it’s really not when you break up the process into sections. I bought some beautiful fresh spinach yesterday at the market and thought that cooking it down with onions, adding it to a bechamel sauce and then adding eggs for a souffle would be a nice dish to enjoy for supper.

I used Ina Garten’s recipe for the most part. Here are my steps:

Preheat oven to 400 degrees:souffle-1

  1.  SPINACH PREP: Rinse and clean half a bunch of fresh spinach; chop off the stems and coarsely chop the leaves
  2. Melt a tablespoon of unsalted butter, brown half a chopped vidalia onion and add the chopped spinach
  3. Stir gently as it cooks down until everything is soft and cooked through; sprinkle with grated nutmeg (yum!)
  4. Drain it of all the juices, place on a cutting board and chop with a cleaver alternately crosswise until it resembles frozen chopped spinach (just kidding!) You could also use frozen chopped spinach, draining it of all the water, but I like the idea and taste of fresh spinach!souffle-2
  5. CHEESE: Grate half a cup of parmesan cheese. I have a gorgeous chunk of it and grated it on the large holes of a box grater. It will give a nicer lift to the cheese than Ina’s recipe (cheddar and fine parmesan.)
  6. SAUCE: Making the bechamel sauce and incorporating the eggs:   Melt unsalted butter (2 Tablespoons) in a skillet; add 3 tablespoons more or less of flour and incorporate it into the melted butter. Add 1 cup scalded milk into the mixture, slowly incorporating 4 egg yolks one at a time, mixing gently. Add the grated parmesan and the chopped spinach. Combine and let the whole mixture cool.
  7. EGG WHITES: With an electric mixer, beat the egg whites until stiff. A little at a time, fold the egg whites into the spinach mixture, making sure that it remains light and airy. Butter a souffle dish well and sprinkle with parmesan cheese. Lightly fold the mixture into souffle-3the prepared souffle dish.
  8. Make a circle in the top of the souffle with a knife to encourage the souffle to rise more. When you know everyone will be ready to eat in about a half an hour, place the souffle in the oven and turn the heat down to 375 degrees (nothing is more exasperating when the souffle is done and people take 10 minutes to get to the table!)
  9. Bake the souffle for 35-45 minutes until done. Let it rest in the oven after turning off the oven with the door open; move immediately to the table when everyone is ready to eat!souffle-6

This is a truly delectable meal! . . . Bon Appetit!