Delicious recipe for gruyere cheese soufflé with spinach, ideal as a first course for a special dinner. It can be prepared in a large soufflé dish or in individual ramekins.
Clean the spinach and steam it with a little salt, then drain.
Chop the spinach in a food processor. Put butter in a saucepan and add the spinach until well dried.
To prepare the béchamel: in one pot, heat the milk until hot. In another pot, make a roux (French term) by first melting the butter. When bubbles start to form, remove from heat and add the flour. Return to heat and cook for 2 minutes, whisking constantly. Add the milk in two parts, mixing each time. Wait for the mixture to boil and reduce the heat until it thickens.
Turn off the heat and season with salt, pepper, nutmeg, and cayenne. Reserve 1 cup of this béchamel for the recipe.
Grease a soufflé dish with butter and sprinkle with powdered parmesan cheese.
Place aluminum foil around the top of the dish and also grease with butter and sprinkle with cheese (this step is optional but helps prevent the soufflé from overflowing).
Mix the spinach with the cup of béchamel and the egg yolks, adding salt and pepper.
Beat the egg whites until stiff peaks form and fold in the spinach mixture.
Bake in the oven at 200º for 15 minutes. After this time, increase the temperature to 300º and leave for 10 more minutes. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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