Spinach Soufflé Recipe

Name: Spinach Soufflé
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 individual soufflés
Cuisine: French
Ingredients: 2 tablespoons unsalted butter, plus extra for greasing; 2 tablespoons finely grated Parmesan cheese; 1/2 cup finely chopped onion; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 3 tablespoons all-purpose flour; 1 cup whole milk; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg; 4 large eggs, separated; 1/4 teaspoon cream of tartar

French · Main course · 55 min total

Spinach Soufflé recipe videos

A light and airy classic French soufflé with a vibrant green color and earthy spinach flavor, perfect as an elegant starter or light main course.

20
min prep

35
min cook

4
servings

230
kcal/serving

Ingredients

2 tablespoons unsalted butter, plus extra for greasing
2 tablespoons finely grated Parmesan cheese
1/2 cup finely chopped onion
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
3 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large eggs, separated
1/4 teaspoon cream of tartar

Instructions

Preheat oven to 375°F (190°C). Butter 4 (8-ounce) ramekins and dust with Parmesan cheese, tapping out excess.
In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and cook until softened, about 3 minutes. Add spinach and cook, stirring, until any moisture evaporates, about 2 minutes. Remove from heat.
In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, salt, pepper, and nutmeg. Cook, whisking constantly, until thickened, about 2 minutes. Remove from heat.
Stir spinach mixture and egg yolks into the sauce until well combined. Transfer to a large bowl.
In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third of the egg whites into the spinach mixture to lighten, then gently fold in the remaining whites until just combined.
Divide the mixture evenly among the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a small groove (this helps the soufflé rise evenly).
Place ramekins on a baking sheet and bake until puffed and golden brown, about 25-30 minutes. Serve immediately.

Tips

Make sure the egg whites are at room temperature for best volume.
Do not open the oven door during baking to prevent collapse.
To make ahead, prepare the base (without egg whites) and refrigerate. Bring to room temperature, fold in beaten egg whites, and bake.

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