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Spinach Soufflé

Spinach Soufflé

How was everyone’s weekend? In the US, Sunday was Father’s Day and it was a beautiful day, a bit hot for my liking but nice nevertheless. What did you all do for the special fathers in your life? 

We had a bit of a late and lazy start but eventually when everyone was ready, we headed out to one of the many State parks we have and walked/hiked around, well, I mainly hobbled but it was still really nice to get out in the open and enjoy nature. I have missed being outside.

We took a ride up to Golden Gate Canyon State park, about 40 minutes from where we live in Broomfield. It’s not very mountainous as such, but a beautiful canyon with a river carving through, lush green vales and hills and a few precarious rock formations.

Laith and Sahare

We drove through to the open space and it was just perfect. We could see the plains of Denver on one side and rocks and hills on the other, and we were standing in the middle surrounded by an endless prairie. It was beyond beautiful and peaceful.

We didn’t do anything fancy for dinner; came home and slapped some burgers on the grill, chips on the side and warm brownies for dessert. I think it was perfect and the man of the hour thought so too.

Trace

Today’s post is nothing new but definitely an old favourite classic of many. This one particularly so, because it’s an adapted Julia Child recipe. You can’t get more classic than that. My first experience with soufflé probably wasn’t the greatest because it was the frozen, throw in the oven kind. It wasn’t bad and I rather enjoyed it. As time’s gone on, I have of course, made my own from scratch. Apart for the dessert kind, my favourite is the spinach soufflé.

Spinach Souffle

Over the winter, the only thing that was available at the farm was the over wintered spinach. I wasn’t familiar with the term and come to find out it basically a hardy variety of spinach that can be grown, covered, in the winter time. It is SO good. So good that I went back many, many times to stock up on this sweet, sweet green. I made lots of Spinach and Potato curry, I made Spinach and Feta cheese borek, I sautéed it with garlic and I made soufflé. 

Spinach Soufflé

Julia Child’s recipe is made in one big soufflé dish, but I wanted to make mine in individual ramekins as a side dish to serve with my kefta kebabs. My ramekins were a bit small and I recommend a 1 cup or 1½ cup ramekins, otherwise you may have batter leftover (which you can put in a dish and bake).

Spinach Soufflé

They were light, fluffy and delicious. Mine did rise nicely but deflated before I could photograph them. 

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Spinach Soufflé

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Cook time: 

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Serves: 1 large dish or 8 ramekins

A French classic from Julia Child, a creamy Spinach Soufflé with farm fresh spinach and Swiss cheese.
Ingredients
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
Souffle
  • 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
Instructions
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.
Souffle
  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.
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Spinach Soufflé

I hope everyone’s had a good week. It’s been a bit hectic for me with cooking demos, and then the World Cup. It was disappointing to see England lose their first game but I am still hoping for the best. I had the best time watching the game with a bar full of other Englishmen and it was like being home 🙂 I had a blast. 

Have a great week everybody!


Comments

  1. I have always been a bit intimidated of soufflé, but maybe I should give it a go. Beautiful pics of your family 🙂

  2. Wow, how the heck did I miss this post? Breathtaking shots…picture perfect. Love the valley….so green. It’s amazing how a beautiful summer can veil the harsh memories of winter not weeks ago so quickly, shoving it mercilesslessly at the dark recess of our memory. If only this could go on and on….

    Your souffle match the mood. Makes me want to walk right in and dig in. Yummm!
    minnie@thelady8home recently posted..Eggplant mushroom boatsMy Profile

  5. It is soo good to know that you are better and having fun in the beautiful Colorado :). Your souffle is very tempting to try Nazneen specially with Ramadan coming tomorrow we will need a change in the menu. Ramadan Mubarak dear.
    Amira recently posted..Roqaaq or bread chipsMy Profile

  20. Happy Father’s Day to your Man of the Hour. I love the scenery! It’s gorgeous. I’m glad you got to spend a lovely Father’s Day. And you souffle looks amazing. I’ve never put one on my blog for fear of not being able to photograph it before it deflates. Your presentation is gorgeous xx
    Hotly Spiced recently posted..The Beach Kiosk, Alexandra Surf ClubMy Profile

  21. I’m glad to hear that you had a great Father’s Day (in Italy it’s in March), your photos speak for themselves. After the long and cold winter as we had, I feel so happy going around and staying outside, isn’t it true?
    Love your recipe, spinach recipes are always welcome in my house! Take care of yourself, hugs.
    Margherita@lapetitecasserole recently posted..Eggplant and feta ballsMy Profile

  23. Now I have no excuse do I?! But for the 2 of us that’s way too much soufflé I guess I can just halve the recipe and use 4 whites. I’ll let you know how it goes. We got up to watch the game too – but it was 6am on Sunday morning – the boys are looking good for 2018 I think!
    nancy@jamjnr recently posted..JR and the Inside Out Project ShanghaiMy Profile

  25. Sounds like a lovely day! Certainly this soufflé would be — I’ve made Julia’s recipe before, and I know how good it is. But it been years (decades!) since I’ve done this. Really need to do it again — thanks.
    John@Kitchen Riffs recently posted..Chipotle Cherry SalsaMy Profile

  32. What a lovely way to spend Father’s Day out in the fresh air and beautiful scenery.
    The spinach soufflé looks and sounds delightful.
    You made me smile Nazneen , when describing the difficulty to photograph the soufflé before it deflates. I underwent a similar experience when preparing cheese soufflé and it turned into a Hobbit like appearance before I could photpgraph it in all it’s glory 🙂
    Daniela recently posted..Amazonia – A Journey To The Green Heart Of Our PlanetMy Profile

  34. Nazneen – it sounds like a wonderful and perfect Father’s Day! (Even if it was a bit too warm…) I love the soufflé recipe – I have made many a cheese soufflé – and one smoked salmon one – but never s spinach soufflé. Don’t you think it is time? I have used Jacques Pépin’s recipe – now I should try Julia’s! Try to stay cool…
    David recently posted..Life Through Rosé-filled GlassesMy Profile

  35. I’m so glad you had a good day. We were rather depleted here. The Glam Londoner has now left uni and was working, yes, even on Sunday. The Glam Parisian was, of course, in Paris and the Glam Teen was at uni in Birmingham. So that left the Glam 20 something to hold the Father’s Day fort. We had a lovely BBQ and a nice long chat which isn’t always possible when everyone’s here. GG
    Glamorous Glutton recently posted..Dulce De Leche Banana BrowniesMy Profile

  37. I’ve never made souffles. I’ve eaten a few of them but that’s as far as it’s come! Love the sound of these cheesy spinach ones. Definitely one of my favourite combinations as of late… I’ve been eating it in pies, omelettes, filo pastry, yum! I will try this recipe. So devastated that you weren’t able to get a nice photo of the rise before they deflated (I’ve read a lot about how fast that happens!). Glad that your husband had a wonderful Father’s day, your trip out to Golden Gate Canyon State park sounds amazing. Love the photos that you’ve included. Nothing better than quality family time xx
    laurasmess recently posted..Brookwood Estate, Margaret RiverMy Profile

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