Spinach Soufflé
Cook time: 
Total time: 
Serves: 1 large dish or 8 ramekins
A French classic from Julia Child, a creamy Spinach Soufflé with farm fresh spinach and Swiss cheese.
Soufflé Base Sauce
  • 3½ tablespoons butter
  • 4½ tablespoons flour
  • 1½ cups/355ml milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • a pinch of cayenne pepper
  • a pinch of nutmeg, ground
  • 6 egg yolks
Spinach base
  • 1 cup blanched and cooked spinach
  • 2 tablespoons red onions, finely chopped
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • 7 egg whites
  • pinch of salt
  • ½ cup Swiss cheese, grated
Ramekin Prep
  • 2 teaspoons butter
  • 2 tablespoons Parmesan cheer, grated
  • 1 8 cup soufflé mould or
  • 8 1 cup ramekins
Ramekin Prep
  1. Preheat the oven to 400F/200C
  2. Start by buttering and sprinkling cheese on the moulds.
  3. Put aside.
Soufflé Base
  1. Melt the butter in a saucepan on medium heat
  2. Add the flour and mix until a thick paste forms.
  3. Drizzle in the milk and whisk out the lumps.
  4. Beat vigorously and add the seasonings.
  5. The sauce will be very thick.
  6. Add the egg yolks and mix until combined thoroughly.
Spinach Base
  1. Cook the red onion sin the butter until softened.
  2. Add the cooked spinach and the salt and stir over moderately high heat to evaporate as much water as possible.
  3. Remove from the heat.
  4. Add the spinach to the egg yolk/white sauce soufflé base.
  5. Put to the side while preparing the egg whites.
  1. Beat the egg whites and salt until stiff, using a hand or stand mixer.
  2. Stir in ¼ of the whipped egg whites into the spinach mixture to lighten it .
  3. Stir in all but 2 tablespoons of cheese.
  4. Fold in the rest of the egg whites, gently but thoroughly.
  5. Pour the batter into the prepared mould or divide amongst the 8 ramekins.
  6. Fill the ramekins pretty full, almost to the top.
  7. They will sink when cool.
  8. You may have some batter left over.
  9. This can be baked off in a small dish also.
  10. Sprinkle with the remaining cheese over the top.
  11. Place in the middle rack of the oven and lower the heat to 375F/190C.
  12. Bake for 25-30 minutes without opening the oven door.
  13. If you like the centre creamy, remove it at this point.
  14. If you prefer a well cooked soufflé, cook for another 5 minutes.
  15. If you are using ramekins, they will be ready at 30 minutes.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/spinach-souffle/