Spinach-Parmesan SoufflésMarcus Nilsson
Recipe information
Total Time
1 hour 15 minutes
Yield
Makes 8
Ingredients
1/4 cup (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 1/4 cups buttermilk
1 9-to 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 1/2 cups grated parmesan cheese
6 large egg yolks
2 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
8 large egg whites
Special Equipment
8 1-cup soufflé dishes or custard cups
Preparation
Step 1
Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
Step 2
Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
Step 3
Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.
