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Recipe of Spinach Souffle
Recipe

Spinach Souffle

55 min
Complex
4.5
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39
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Rich recipe of Gruyere cheese souffle with spinach, ideal for first course in a special dinner. It can be prepared in a large souffle mold or in individual molds.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 1 kilo of spinach
  • 1 Cup of milk (for the bechamel)
  • 5 eggs
  • 50 grams of Gruyere cheese
  • 30 grams of Butter
  • black pepper
  • 2 spoonfuls of grated parmesan cheese
  • 1 pinch of nutmeg
  • 3 spoonfuls of unsalted butter for the bechamel
  • 3 spoonfuls of flour for the bechamel

    Preparation

    Clean spinach, and cook in steam with little salt and drain.
    Chop the spinach in food processor. Put butter in saucepan and add spinach to dry.
    To prepare the bechamel: in a pot heat the milk to make it hot. In another pot make a "roux" (French term) first melting the butter. When they begin to leave bubbles remove from the heat and add the flour. Return to the heat and let cook 2 minutes stirring with a balloon whisk. 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.
    Spread a mold of soufflé with butter and sprinkle with parmesan powder.
    Put an aluminum foil around the top of the mold and also grease with butter and sprinkle with cheese (this step is optional but helps to avoid overflowing the soufflé).
    Mix the spinach with the béchamel cup and egg yolks, and add salt and pepper. Beat the egg whites until the nougat point and add the spinach mixture.
    Bake at 200º for 15 minutes. After this time increase the temperature to 300º and leave 10 more minutes. Serve immediately.

    TIPS

    This recipe uses a large souffle mold, you could also prepare molds (ramekins) and make it individual.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    281
    kcal
    14%
    Carbohydrates
    12.0
    g
    4.0%
    Proteins
    16.5
    g
    33%
    Lipids
    19.8
    g
    30%
    Fiber
    4.5
    g
    8.9%
    Sugar
    1.0
    g
    1.1%
    Cholesterol
    226
    mg
    75%
    Esha
    Rate this Tip.
    Ratings (2)
    Raquel Margarita Ramirez Sanchez
    20/07/2015 22:58:30
    mmmmmmmm! excelente receta
    Anonymous
    18/02/2015 15:09:46
    Duda En que momento se incorpora el queso gruyere?

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