image for Spinach & parmesan souffles recipe

Spinach & parmesan souffles by Tracy Rutherford

Spinach & parmesan souffles for 6 person

Start your spring lunch on a high with these light, fluffy and flavoursome pots of green and gold.

Ingredients for Spinach & parmesan souffles

  • 30g butter
  • 1 1/2 tablespoons plain flour
  • 185ml (3/4 cup) milk
  • 1 bunch English spinach, ends trimmed, finely chopped
  • 60g (3/4 cup) finely grated parmesan
  • 3 eggs, separated
  • Pinch of cayenne pepper
  • Melted butter, to grease
  • 2 tablespoons dried breadcrumbs

Spinach & parmesan souffles, How to Make

  • Step 1
    Melt the butter in a medium saucepan over medium heat. Add the flour and use a wooden spoon to stir until the mixture is smooth. Reduce heat to low and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until the mixture is smooth. Place the pan over medium heat. Bring to the boil and cook, stirring constantly, for 3-5 minutes or until the mixture thickens. Add the spinach and cook, stirring, until the spinach wilts.
  • Step 2
    Remove the pan from heat and stir in the parmesan. Transfer the mixture to a large heatproof bowl. Stir in the egg yolks. Season with salt and cayenne pepper.
  • Step 3
    Preheat oven to 200°C. Brush the base and sides of six 185ml (3/4-cup) capacity ovenproof ramekins with melted butter to grease. Divide the breadcrumbs among the ramekins and rotate to coat the inside. Shake out excess.
  • Step 4
    Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to fold half the egg white into the spinach mixture until combined. Gently fold in the remaining egg white until the mixture is just combined. Spoon the mixture evenly among the prepared ramekins.
  • Step 5
    Place the ramekins on a large baking tray. Bake in oven for 15 minutes or until the soufflés are puffed and golden. Serve immediately.

Make it ahead: Prepare to the end of step 3 up to 4 hours ahead. Cover the spinach mixture with plastic wrap and store in the fridge. Store the egg whites in an airtight container in the fridge. Remove from the fridge 20 minutes before using (see tip, below). Continue from step 4, 25 minutes before serving.

Additional information for Spinach & parmesan souffles

Preparation: 0:25 Minutes, Cooking: 0:25 Minutes, Serving: 6 Person, Level:

Nutrition Info:

739 kj Energy, 11g Fat Total, 6g Saturated Fat, 1g Fibre, 11g Protein, 133mg Cholesterol, 267.54mg Sodium, 3g Carbs (sugar), 7g Carbs (total),

All nutrition values are per serve

This Spinach & parmesan souffles published first on: Australian Good Taste, Images by:

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