Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink

Ingredients

  • ¼ cup all-purpose flour
  • 4 Tbs. unsalted butter
  • 1-¼ oz. (½ cup) shredded Gruyère cheese
  • 1-½ cups light cream
  • ¼ tsp. freshly ground black pepper; more for the sauce
  • 1-½ cups milk
  • 7 large egg whites
  • + 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
    • Pinch freshly grated nutmeg; more for the sauce
    • 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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