Spinach Cheese Soufflé

Ingredients:

Takes about an hour to prepare and an hour to bake.

6 large eggs, separated (make sure there is no yolk, or the whites won’t whip)

2 egg whites

½ tsp. cream of tarter

½ cup unbleached all-purpose wheat flour

1 cup chicken stock

½ cup dry white grape, apple, apricot or golden plum wine

½ tsp. salt

¼ tsp. freshly ground pepper

⅛ – ¼ tsp. cayenne pepper

1 bunch of fresh spinach, washed and spun or a 10 oz package frozen spinach thawed and drained.

2 tablespoons finely chopped onion

1 ½ cups shredded Jarlsberg, Swiss or extra sharp cheddar cheese

⅓ parmesan cheese

Preheat oven to 350° 10 minutes before baking.

Prepare a 10″ soufflé dish as follows: Lightly butter the bottom and sides of the dish. Coat bottom and sides with grated parmesan cheese. Reserve any leftover cheese for another use, or add to the roux mix below.

In a large bowl, whip the egg whites until frothy. Add in the cream of tarter and whip whites until they are glossy and form stiff peaks. Set aside.

In a separate bowl, whisk the egg yolks until mixed.

Grate the cheese, and set aside.

Prepare the spinach and chop finely. (May be done in a processer.)

Prepare the butterless roux:

Stove:

In a pan, whisk together the chicken stock, flour, salt , pepper, cayenne pepper and wine. Heat on low. When hot mixture becomes hot, stir constantly with a hand whisk, while the mixture thickens. Stir in the cheese, spinach and onion, stirring with a spoon. Heat on low until cheese is melted and mixture is warmed through.

Remove from the heat.

Add some of the roux/cheese mixture to the yolks and still well. Then add the yolks to the remaining roux mix, stirring constantly until it is uniformly mixed.

Microwave butterless roux:

In a bowl, whisk together the chicken stock, flour, salt , pepper, cayenne pepper and wine. Microwave on full power for 2 minutes. Stir mixture with a hand whisk until smooth. Microwave on full power for 1 minute and stir until smooth. While the mixture thickens, continue cycle through: microwave for 1 minute, then stir until smooth, until the mixture begins to thicken. Stir in the cheese, spinach and onion, stirring with a spoon. Heat on 60% power at 30- 45 second intervals, stirring after each heating until cheese is melted and mixture is warmed through.

Add some of the roux/cheese mixture to the yolks and still well. Then add the yolks to the remaining roux mix, stirring constantly until it is uniformly mixed.

Fold the roux/cheese/yolk in the whipped egg whites until incorporated.

Turn mixture into the prepared soufflé dish

Bake @ 350° for 50 – 60 minutes. The soufflé should be golden brown and puffy. Serve immediately.   With homemade wine – of course.

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