CIA Recipes

Spinach Soufflé - Print This Recipe

Yield: 10 Servings

2 oz / 57 g butter, plus as needed to coat molds 2 ½ oz / 70 g all-purpose flour
1 ½ pt / 720 mL skim milk
½ tsp / 2.5 mL kosher salt
Ground black pepper, as needed
8 egg yolks
2 oz / 57 g grated Parmesan, plus as needed for coating molds
10 oz / 280 g blanched spinach, dried and chopped
10 egg whites

1. To make the soufflé base, heat the butter in a pan over medium heat and stir in the flour. Cook this roux over low to medium heat for 6 to 8 minutes, stirring frequently, to make a blond roux. Add the milk, whisking well until the mixture is very smooth. Add the salt and pepper. Simmer over low heat, stirring constantly, until very thick and smooth, 15 to 20 minutes.
2. Blend the yolks with some of the hot base to temper. Return the tempered yolks to the base mixture and continue to simmer 3 to 4 minutes, stirring constantly. Do not allow the mixture to boil. Adjust the seasoning with salt and pepper, and strain through a sieve if necessary. The base is ready to use now or it may be properly cooled and stored for later use.
3. To make spinach soufflé, prepare ten 6-fl oz / 180-mL soufflé molds by brushing them liberally with softened butter. Lightly dust the interior of each mold with grated Parmesan.
4. For each soufflé, combine 2 ½ oz / 75 g soufflé base and 1 oz / 30 g spinach. Beat 1 egg white to medium-firm peaks. Bake in a 425°F / 220° oven until puffed and set, about 16 minutes. Serve at once.