This recipe is made in two parts, a base and the finished soufflé.
For the base
1/4 cup butter
1/2 cup flour
2 cup milk
7 egg yolks
Salt and pepper to taste
Directions
- Melt butter in saucepan over medium heat.
- Add flour to make roux, stirring constantly, and cook for about 10 minutes, or until browned. The mixture will be very thick, stir constantly to prevent burning the flour-butter mixture.
- Add milk one tablespoon at a time stirring constantly and combine completely before adding the next tablespoon. This helps prevent lumps and makes the mixture smooth and thick.
- After the milk has been combined, mix a little bit of the flour mixture into the egg yolks to temper the eggs. Combine the mixture together in the saucepan still cooking over medium heat for two to three minutes stirring constantly.
- Add salt and pepper and remove from heat. Set aside until ready to use.
For the soufflé
Soufflé Base (recipe above)
5 ounces fresh or frozen spinach
Salt and pepper to taste
7 egg whites
Softened butter
3 tablespoons parmesan cheese
Directions
- Make soufflé base.
- If using fresh spinach, blanch spinach. To blanch spinach, place fresh spinach in boiling water until spinach becomes very green (usually about five to ten seconds). Drain spinach and let cool. Chop finely blanched or frozen spinach and add to soufflé base. Add salt and pepper to spinach soufflé if desired.
- Preheat the oven to 400 degrees F.
- Prepare five ramekins by thoroughly buttering the inside, coat with grated parmesan cheese, and set aside on a cookie sheet.
- In a separate clean bowl, whip egg whites to a soft peak. Gently fold in egg whites into spinach soufflé mixture.
- Fill each ramekin to the brim of soufflé batter.
- Bake at 400 degrees until internal temperature is 160 (about 20-25 minutes).
