Spinach and Parmesan Souffles
Light, airy, and irresistibly flavorful, these Spinach and Parmesan Soufflés are a show-stopping addition to any meal. Perfect for brunch, a fancy appetizer, or even a light dinner, this recipe combines the delicate balance of tender blanched spinach, creamy Parmesan, and a hint of nutmeg for a sophisticated flavor profile. The secret to their signature rise lies in perfectly whipped egg whites, gently folded into a rich roux-based mixture, creating a fluffy texture that melts in your mouth. Baked to a golden perfection in individual ramekins, these savory soufflés offer an elegant presentation that's sure to impress. Quick to prepare in under an hour and naturally vegetarian, they’re best enjoyed fresh out of the oven while their lofty heights and warm, cheesy aroma are at their peak.
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Ingredients
- 200 grams fresh spinach
- 30 grams unsalted butter
- 30 grams all-purpose flour
- 250 milliliters whole milk
- 60 grams Parmesan cheese
- 4 units large eggs
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 1 appropriate amount for greasing cooking spray or softened butter
Directions
Step 1
Preheat your oven to 200°C (400°F). Place a baking tray in the oven so it heats up along with it.
Step 2
Grease four 8-ounce (240 ml) ramekins with cooking spray or softened butter. Dust the inside with a small amount of grated Parmesan cheese to ensure the soufflés don’t stick.
Step 3
Wash the spinach thoroughly and blanch it in boiling water for about 30 seconds. Drain immediately and press out excess water using a clean kitchen towel or paper towels. Chop the spinach finely and set aside.
Step 4
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the flour to create a roux and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
Step 5
Gradually whisk in the milk until the mixture is smooth and thickened. This should take about 3-4 minutes. Remove from heat.
Step 6
Stir in the Parmesan cheese, salt, black pepper, and nutmeg. Keep mixing until the cheese is melted and fully incorporated.
Step 7
Separate the eggs, placing yolks in one bowl and whites in another. Whisk the egg yolks into the warm (not hot) cheese mixture until fully combined.
Step 8
Stir the chopped spinach into the cheese mixture and set aside.
Step 9
Using a clean bowl and beaters, whisk the egg whites until stiff peaks form. This step is crucial for the soufflés’ rise.
Step 10
Gently fold the whipped egg whites into the spinach and Parmesan mixture in three additions. Use a spatula to fold in carefully to avoid deflating the egg whites.
Step 11
Divide the mixture evenly among the prepared ramekins, filling them about three-quarters full. Run your finger around the rim of each dish to help the soufflés rise evenly.
Step 12
Place the ramekins on the preheated baking tray in the oven and bake for 20-25 minutes, or until the soufflés are puffed up and golden on top. Avoid opening the oven door during baking to prevent them from deflating.
Step 13
Remove the soufflés from the oven and serve immediately, as they will start to deflate shortly after baking. Enjoy!
Nutrition Facts
| Serving size | (783.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1064.7 |
| Total Fat 72.8g | 0% |
| Saturated Fat 36.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 894.7mg | 0% |
| Sodium 2101.0mg | 0% |
| Total Carbohydrate 48.7g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 12.5g | |
| Protein 59.8g | 0% |
| Vitamin D 273.4IU | 0% |
| Calcium 1166.9mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 710.4mg | 0% |
Source of Calories