Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


  • Pinch freshly grated nutmeg; more for the sauce
  • 1 medium onion, finely chopped
  • ¼ cup all-purpose flour
  • 7 large egg whites
  • 1-½ cups milk
  • 1-½ cups light cream
  • 5 large egg yolks
  • + 7 more ingredients
    • 4 Tbs. unsalted butter
    • 1 tsp. kosher salt; more for the sauce
    • ¼ tsp. freshly ground black pepper; more for the sauce
    • 1 lb. fresh spinach
    • 1 Tbs. unsalted butter
    • 1-¼ oz. (½ cup) shredded Gruyère cheese
    • 1 clove garlic, finely chopped

Fold the spinach leaves in half and strip off their stems (unless you’re using young tender spinach). Wash the leaves in several changes of water until totally free of grit; drain in a colander. Put the wet leaves in a large saucepan, cover, and cook over medium heat until the spinach is wilted, ...

View full recipe at Fine Cooking


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