Spring Souffle
Ingredients
- 12 ounces fresh spinach, washed and stems removed ⓘ
- 1 bunch watercress, washed and stems removed ⓘ
- 4 tablespoons unsalted butter ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 1 1/4 cups milk ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
- 4 ounces goat cheese (soft type) ⓘ
- 4 egg yolks ⓘ
- 1 tablespoon fresh parsley, chopped ⓘ
- 2 teaspoons fresh chives, chopped ⓘ
- 6 egg whites ⓘ
- 4 drops lemon juice ⓘ
Instructions
- Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside.
- Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round souffle dish.
- Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the goat cheese and whisk until smooth. Remove from heat and cool slightly.
- Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. Whisk the egg yolk mixture a bit at a time into the cool sauce. Stir in the spinach-watercress mixture along with parsley and chives.
- With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
- With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared souffle dish.
- Bake for 30 minutes or until souffle is golden and puffed, yet still moist.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
996
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).