MARTHA'S SPINACH AND GRUYERE SOUFFLE
Steps:
- 1. Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid. In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl. In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.) In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.
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Thomas Patterson
[email protected]This soufflé looks delicious. I'm going to save this recipe for later.
Its_ Arian
[email protected]I can't wait to try this recipe!
Younis Ali
[email protected]This soufflé is perfect for a special occasion.
Javeed Akhtar
[email protected]I'm going to try making this soufflé for my next brunch party.
hamza sarfraz
[email protected]This soufflé is a great way to use up leftover spinach.
Nasrullah Panhwer
[email protected]I love that this recipe uses fresh spinach. It gives the soufflé a beautiful green color.
strakton 12
[email protected]This soufflé was a bit too salty for my taste. I think I'll use less salt next time.
Nashit Zafar
[email protected]I've never made a soufflé before, but this recipe was easy to follow. The soufflé turned out perfectly and it was a big hit with my family.
Yo Os
[email protected]This soufflé was a bit tricky to make, but it was worth the effort. It was absolutely delicious.
Parbin Soltana
[email protected]I'm not a big fan of spinach, but I really enjoyed this soufflé. The Gruyère cheese and nutmeg really balanced out the flavor.
Sumaiya Akter
[email protected]This soufflé was a bit too eggy for my taste. I think I'll reduce the amount of eggs next time.
Gideon Ugbaga
[email protected]I love the combination of spinach and Gruyère cheese in this soufflé. It's a delicious and elegant dish.
Abid karachi 999
[email protected]This is my go-to recipe for soufflé. It's always a crowd-pleaser.
Ra swell
[email protected]I've made this soufflé several times and it always turns out perfectly. It's a great dish to serve for a special occasion.
Alecho Pinchu
[email protected]This soufflé was a hit at my dinner party! It was light, fluffy, and packed with flavor. The spinach and Gruyère cheese were a perfect combination. I will definitely be making this again.