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Cheese and spinach souffle Recipe

   
 

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     Cheese and spinach souffle

Category   Breakfast - Brunch
Sub Category   None

Ingredients
3 Tbs unsalted butter, extra for greasing dish
1/4 cup finely grated Parmesan cheese, extra for sprinkling
3 Tbs flour
1 cup scalded milk
1/4 tsp nutmeg
pinch of cayenne pepper
kosher salt and freshly gound black pepper
4 extra large egg yolks, room temperature
1/2 cup grated aged Cheddar cheese, lightly packed
 
1 package frozen chopped spinach, defrosted, squeezed dry
5 extra large egg whites, room temperature
1/8 tsp cream of tartar

Instructions
Preheat oven to 400 degrees. Butter the inside of a 6-8 cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep and sprinkle evenly with Parmesan
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp pepper. Cook over low heat, wishing constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of parmesan and the spinach and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with whisk attachment. Beat on low for 1 minute, on medium for 1 minute then finally on high speed until they form firm, glossy peaks.
Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.


Originally Submitted
12/17/2017





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