This Spinach & Cheese Soufflé is packed with yummy cheeses and rich spinach, with a hint of Dijon mustard and nutmeg, similar to a white bechamel sauce.
Spinach & Cheese Soufflé
Servings
6 Servings
Ingredients
- ¼ cup butter plus extra for greasing dish
- 3 tablespoons matzo meal or potato starch
- 1 cup milk
- 2 teaspoons Dijon or spicy mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 4 egg yolks
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan plus extra for sprinkling
- 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 5 egg whites
- ½ teaspoon cream of tartar
Instructions
- Preheat oven to 375°F.
- Butter a 1-quart soufflé dish or 6 individual soufflé ramekins and sprinkle evenly with grated Parmesan.
- Melt the butter in a saucepan over medium heat. with a wooden spoon, stir in matzo meal until smooth and bubbly, around 30 seconds. whisk in the milk, mustard, salt, pepper and nutmeg and stir until bubbling and thick, around 5 minutes. Take off the stove and whisk in the egg yolks, one at a time. Add the cheddar, parmesan and spinach and stir to combine. Transfer to a large mixing bowl to cool.
- Place egg whites and cream of tartar in a clean bowl. Beat with the whisk of an electric mixer on low until the egg whites begin to foam. Then raise the speed to medium-high and whisk until stiff peaks form and the whites are glossy, around 3-4 minutes.
- Stir a quarter of the egg whites into the cheese sauce, then carefully fold in the remaining whites in two additions.
- Pour the mixture into the prepared soufflé dish and sprinkle with parmesan.
- Bake for 35-40 minutes, or 20 minutes for individual soufflé cups, until puffed and brown. Don’t open the oven doors while the soufflé is baking or the air might cause the soufflé to collapse.
- Serve immediately.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2013 SUBSCRIBE NOW
Leave a Reply