Spinach-Parmesan Soufflés
Light and airy soufflés made with fresh spinach and Parmesan cheese, perfectly seasoned and baked until golden brown. These individual portions make an elegant first course or light main dish.
8 servings
50 min
Ingredients
- •¼ cup unsalted butter
- •6 tablespoons all purpose flour
- •1¼ cups buttermilk
- •1 package frozen chopped spinach
- •1½ cups grated parmesan cheese
- •6 large egg yolks
- •2 teaspoons coarse kosher salt
- •¾ teaspoon freshly ground black pepper
- •8 large egg whites
- •8 cups soufflé dishes or custard cups
Cooking Instructions
- 1.
Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
10 min
- 2.
Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
10 min
- 3.
Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.
30 min