Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


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

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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