Spring Souffle

Ingredients

• 12 ounces fresh spinach, washed and stems removed
• 1 bunch watercress, washed and stems removed
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1/8 teaspoon ground nutmeg
• 4 ounces chevre cheese
• 4 egg yolks
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fresh chives, chopped
• 6 egg whites
• 4 drops lemon juice
• salt and pepper, to taste

Directions

1. 1

   Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside.

2. 2

   Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round soufflé dish.

3. 3

   Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the chevre and whisk until smooth. Remove from heat and cool slightly.

4. 4

   Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. Whisk the egg yolk mixture a bit at a time into the cool sauce. Stir in the spinach-watercress mixture along with parsley and chives.

5. 5

   With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.

6. 6

   With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared soufflé dish.

7. 7

   Bake for 30 minutes or until soufflé is golden and puffed, yet still moist.

8. 8

   Serve immediately.