Twice-Baked Spinach Soufflés

Twice-Baked Spinach Soufflés
Photo by Ben Fink


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