30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Uncle George's Three-Cheese And Spinach Soufflé
Great-Uncle George's Three-Cheese And Spinach Soufflé
Great-Uncle George's Three-Cheese And Spinach Soufflé
⏱1h
👥6
🔥350 cal
Medium
🍽️Holiday
A classic, comforting soufflé with a creamy spinach and cheese filling. This version uses readily available ingredients and straightforward techniques.
A classic, comforting soufflé with a creamy spinach and cheese filling. This version uses readily available ingredients and straightforward techniques.
Preheat oven to 375°F (190°C). Butter and flour a 6-cup soufflé dish.
Melt Butter from the Base group in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to make a roux.
Gradually whisk in Milk from the Base group until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened. Season with Nutmeg, Salt, and Pepper.
In a large bowl, combine Spinach, Cheddar Cheese, Parmesan Cheese, Cream Cheese, and Egg Yolks from the Filling group. Stir well.
Stir the cheese and spinach mixture into the white sauce (Base).
In a clean, dry bowl, beat Egg Whites from the Egg Whites group with Cream of Tartar until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Do not overmix.
Pour the mixture into the prepared soufflé dish. Bake for 30-35 minutes, or until puffed and golden brown. Serve immediately.
Ingredients
6
3 tbsp45 mLButter
3 tbsp45 mLAll-Purpose Flour
3 cups720 mLMilk
1/4 tsp1.25 mLNutmeg
SaltTo taste
PepperTo tasteBlack
10 oz280 gFrozen Spinach-thawed and squeezed dry
1 cup240 mLShredded Cheddar Cheese
1/2 cup120 mLGrated Parmesan Cheese
1/4 cup60 mLCream Cheese-softened
44Egg Yolks
55Egg Whites
1/4 tsp1.25 mLCream of Tartar
Equipment
Soufflé dish
Saucepan
Whisk
Mixing bowls
Electric mixer
Instructions
Preheat oven to 375°F (190°C). Butter and flour a 6-cup soufflé dish.
Melt Butter from the Base group in a saucepan over medium heat. Whisk in Flour and cook for 1-2 minutes to make a roux.
Gradually whisk in Milk from the Base group until smooth. Bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until thickened. Season with Nutmeg, Salt, and Pepper.
In a large bowl, combine Spinach, Cheddar Cheese, Parmesan Cheese, Cream Cheese, and Egg Yolks from the Filling group. Stir well.
Stir the cheese and spinach mixture into the white sauce (Base).
In a clean, dry bowl, beat Egg Whites from the Egg Whites group with Cream of Tartar until stiff peaks form.
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Do not overmix.
Pour the mixture into the prepared soufflé dish. Bake for 30-35 minutes, or until puffed and golden brown. Serve immediately.
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