Best Spinach And Roquefort SoufflÉs Recipes

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SPINACH AND ROQUEFORT SOUFFLES



Spinach and Roquefort Souffles image

Recommended pairing with a fruity beaujolais such as deboeuf morgon. Make ahead: prep through step 2 and refrigerate overnight. Souffles can be assembled up to one hour in advance. Cooked souffles can be reheated in oven.

Provided by GoldsmithLissa

Categories     Cheese

Time 1h5m

Yield 6-7 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
softened butter, for brushing
1/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon cayenne
10 ounces drained frozen chopped spinach
1 tablespoon chives
6 large eggs, separated
5 ounces Roquefort cheese
1/2 teaspoon cream of tartar

Steps:

  • 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.
  • In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. 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. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives.
  • 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 soufflé base until no streaks of white remain.
  • Spoon the soufflé 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 soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. Serve immediately.

Nutrition Facts : Calories 316.1, Fat 23.4, SaturatedFat 13.1, Cholesterol 264.1, Sodium 910.8, Carbohydrate 10.1, Fiber 1.6, Sugar 0.8, Protein 17.1

SPINACH AND ROQUEFORT SOUFFLÉS



SPINACH AND ROQUEFORT SOUFFLÉS image

Categories     Bread     Egg     Brunch     Bake     Vegetarian     Quick & Easy

Yield 7 people

Number Of Ingredients 11

4 tablespoons unsalted butter, plus softened butter for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon cayenne
10 ounces drained frozen chopped spinach
1 tablespoon chives
6 large eggs, separated
5 ounces Roquefort
1/2 teaspoon cream of tartar

Steps:

  • 1. 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. 2. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. 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. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives. 3. 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 soufflé base until no streaks of white remain. 4. Spoon the soufflé 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 soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. Serve immediately. MAKE AHEAD This recipe can be prepared throug

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