Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


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