Spinach and Roquefort Soufflés

Name: Spinach and Roquefort Soufflés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 0 teaspoons cayenne; 1 Tbsp chives; 1 teaspoons cream of tartar; 6 larges eggs, separated; 59 milliliters all-purpose flour; 283 grams drained frozen chopped spinach; 355 milliliters milk; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 142 grams Roquefort; 1 teaspoons salt; 4 Tbsps unsalted butter, plus softened butter for brushing

Spinach and Roquefort Soufflés might be just the side dish you are searching for. This recipe makes 7 servings with 261 calories, 14g of protein, and 19g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of spinach, chives, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 400 and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.

Ingredients you will need

Parmigiano Reggiano

Butter

Equipment you will use

Baking Sheet

Ramekin

Oven

In a medium saucepan, melt the 4 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk in the flour and cook over moderate heat for 1 minute.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks.

Ingredients you will need

Egg Yolk

Ground Cayenne Pepper

Milk

Salt

Equipment you will use

Whisk

Let cool slightly.

Transfer to a large bowl and stir in the Roquefort, spinach and chives.

Ingredients you will need

Roquefort Cheese

Spinach

Chives

Equipment you will use

Bowl

In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the souffl base until no streaks of white remain.

Ingredients you will need

Cream Of Tartar

Egg Whites

Base

Equipment you will use

Hand Mixer

Spatula

Bowl

Spoon the souffl mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the souffls rise evenly.

Equipment you will use

Ramekin

Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the souffls are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup souffl at 375 for 40 minutes.

Ingredients you will need

Parmigiano Reggiano

Equipment you will use

Oven

Serve immediately.