- 2 tablespoons unsalted butter
- 5 cups (5 ounces) packed spinach
- 2 tablespoons all-purpose flour
- 3/4 cup, plus 2 tablespoons whole milk
- 1/2 cup, plus a bit grated Gruyere cheese
- Coarse salt and ground pepper
- 2 large eggs, separated, plus 2 large egg whites
Preheat oven to 375 degrees.
Directions:
Set out your eggs to bring them to room temperature.
Fetch a small metal paper clip. Cut some cooking twine, long enough to go around the dish and tie off. Cut some parchment paper into a six-inch strip long enough to go around the dish with a bit of overlap. Set these aside.
In a large skillet, heat two tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted (~ 4 minutes). Transfer to a strainer to cool, press to release the liquid.
In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color (~2 to 3 minutes). Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened (~3 to 5 minutes). Remove from heat. Stir in cheese until melted. Season with salt and pepper. This is your soufflé base. Transfer it to a large bowl.
In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base and then pulse until blended. Stir spinach mixture into remaining soufflé base. [If needed, you can press plastic wrap against surface and keep at room temperature, to store the base up to 4 hours.]
In a large bowl, using an electric mixer, beat four egg whites and pinch of salt on until stiff peaks form. You will want to start the mixer slowly, then move to a medium speed after you see a lot of air. And then finish on medium high. Be sure not to over beat the eggs. (~3 minutes).
In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color (~2 to 3 minutes). Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened (~3 to 5 minutes). Remove from heat. Stir in cheese until melted. Season with salt and pepper. This is your soufflé base. Transfer it to a large bowl.
In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base and then pulse until blended. Stir spinach mixture into remaining soufflé base. [If needed, you can press plastic wrap against surface and keep at room temperature, to store the base up to 4 hours.]
In a large bowl, using an electric mixer, beat four egg whites and pinch of salt on until stiff peaks form. You will want to start the mixer slowly, then move to a medium speed after you see a lot of air. And then finish on medium high. Be sure not to over beat the eggs. (~3 minutes).
You want to add the egg whites in two batches. First add a third of them into the souffé base, folding the egg whites until they are mixed thoroughly. It is best if you cut down with your spatula as if you are using a knife, then rotate the spatula to lift up the mixture and fold it over. Rotate the bowl a quarter turn, cut, lift, and fold. Repeat until mixed. This first step will lighten your base. Then, gently, gently add in the remaining egg whites, cutting, lifting and folding until just mixed. Do not over mix.
Pour the soufflé batter into a one quart, high-sided soufflé dish. Wrap the parchment paper around the dish, using the paper clip at the top where it overlaps to hold it into a cylinder shape. Use the twine to tie the paper to the dish. Carefully transfer the dish to the oven.
Bake until soufflé is tall, browned, and firm to the touch (~ 35 minutes). Do not open the oven during the first 25 minutes of baking. Serve immediately.
Myrtle's Note: I watch a lot of the Great British Bake Off, so I have learned a bit about soufflés. I used that knowledge on my changes to this recipe. Use room temperature eggs. Do not grease the dish so that the soufflé can climb. Use parchment paper, a paperclip, and twine to help the soufflé hold its shape in the oven whilst it is cooking. I learned the egg whites folding technique, especially about lightening the base first with a third of the egg whites from many, many YouTube videos on egg whites and batters. The other change I made to the recipe was to add a bit more gruyere than a half cup. A heavily mounded half cup. I love cheese and took the risk to add just a bit more to this recipe. It is tasty, for sure. And seeing your own soufflé all tall and risen is a mighty proud culinary moment!
Yield: 4 servings
Source: http://www.marthastewart.com/317933/spinach-and-gruyere-souffle
Myrtle's Note: I watch a lot of the Great British Bake Off, so I have learned a bit about soufflés. I used that knowledge on my changes to this recipe. Use room temperature eggs. Do not grease the dish so that the soufflé can climb. Use parchment paper, a paperclip, and twine to help the soufflé hold its shape in the oven whilst it is cooking. I learned the egg whites folding technique, especially about lightening the base first with a third of the egg whites from many, many YouTube videos on egg whites and batters. The other change I made to the recipe was to add a bit more gruyere than a half cup. A heavily mounded half cup. I love cheese and took the risk to add just a bit more to this recipe. It is tasty, for sure. And seeing your own soufflé all tall and risen is a mighty proud culinary moment!
Yield: 4 servings
Source: http://www.marthastewart.com/317933/spinach-and-gruyere-souffle
