Spring Souffle Recipe #159178
A side dish to a lamb chop, or a light spring supper with a salad, or cold, marinated aspargus. For the Chevre (goat cheese) I use one of the herb-flavored brands.
by mikekey
50 min | 15 min prep
SERVES 8
- 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
- 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.
- Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round soufflé dish.
- 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.
- 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.
- With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
- 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.
- Bake for 30 minutes or until soufflé is golden and puffed, yet still moist.
- Serve immediately.
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5 stars