Terrified, and think souffle is complex and an easy to ruin dish? Learn the science behind to make light, classy, airy souffle with this delicious savory souffle recipe.
Author: Lail Hossain
Recipe type: Sides
Cuisine: French
Serves: 2
Ingredients
1 cup chopped and cooked spinach
2 tablespoons butter (plus extra for soufflé dishes)
¼ cup flour
½ cups hot milk
2 eggs, white and yolk separated
Garlic salt to taste
¼ teaspoon black pepper
2 tablespoons minced onion
½ cup (2 ounces) grated Parmesan cheese
Instructions
Preheat oven to 400 degrees Fahrenheit. Grease individual ramekins or soufflé dish.
Warm milk in microwave or on stovetop.
While milk is heating, melt butter in medium saucepan over medium heat.
When foams, add flour and turn heat to medium-low.
Stir constantly until mixture darkens a bit – about 3 minutes.
Whisk in hot milk gradually and cook until mixture thickens, about 2 – 3 minutes.
Turn off heat and stir in egg yolks, salt, pepper, onion, spinach, and cheeses.
Beat egg whites with a pinch of regular salt until soft peaks form.
Very gently, using a rubber spatula fold spoonful of egg white into spinach mixture.
Pour batter into prepared dish(es) and bake 15 – 20 minutes for individual dishes and 20-25 minutes for soufflé dish. Soufflé should rise and get a golden color on top.
Serve immediately.
Notes
If you do not like garlic flavor, substitute garlic salt for regular iodized salt.
Recipe by WithASpin at https://withaspin.com/2012/09/15/a-lesson-in-physics-and-chemistry/