Nothing showcases the culinary power of eggs quite like a souffle. The yolks bind and enrich the base, while the beaten whites leaven the souffle for its characteristic light, airy texture. This is a classic spring version, but you could add mushrooms, substitute different vegetables for the spinach, or swap the Gruyere cheese for a different variety. The souffle begins to deflate as soon as it comes out of the oven, so serve it immediately with a “Bon Appetit!” in your best Julia Child imitation. For a light supper, pair it with a green salad dressed in Mustard-Shallot Vinaigrette and a glass of dry white wine.
Ingredients
- 2 tablespoons canola oil, plus 1/2 teaspoon, divided
- 2 tablespoons dry breadcrumbs
- 1 bunch fresh spinach (13 ounces), washed and tough stems removed (or 1 recipe of Garlicky Sauteed Spinach)
- 1 clove garlic, minced
- 1 cup low-fat milk
- 3 tablespoons unbleached all-purpose flour
- sea salt and freshly ground black pepper, to taste
- 1/8 teaspoon ground nutmeg
- 5 large eggs, separated (yolk and white)
- 3/4 cup Gruyere cheese (3 ounces), shredded
Instructions
- Preheat oven to 425°F. Position rack on lowest level in oven.
- Oil a 1.5-quart soufflé dish with 1/2 teaspoon oil. Dust sides and bottom with breadcrumbs, and chill.
- To prepare the base, heat a large nonstick skillet over medium-high heat. Add spinach, with water clinging to it from washing, in batches. Sauté 2 minutes, or until wilted. Dry spinach thoroughly in a clean kitchen towel, squeezing out any excess moisture. Chop finely.
- Heat milk in small saucepan over medium heat to 180°F (until tiny bubbles form around edge). Do not boil.
- Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add garlic, and cook 30 seconds, or until fragrant. Add flour, and cook 2 minutes, or until flour loses its raw taste, stirring constantly. Remove from heat, and whisk in warm milk. Whisk constantly over medium heat for 1 minute, or until very thick, then whisk in salt and nutmeg. Whisk in egg yolks, one at a time. Stir in spinach. Scrape yolk mixture into a large bowl. (At this point, you can cool the base to room temperature, and refrigerate overnight. Then let it come to room temperature, and complete the recipe.)
- Using electric beaters, beat egg whites until stiff, satiny peaks form. Do not overbeat. Using a rubber spatula, gently fold one-fourth of whites into yolk mixture. Repeat with remaining whites, sprinkling in a handful of cheese at a time. Gently scrape mixture into prepared dish.
- Place dish in oven, and reduce heat to 375°F. Bake 35 minutes, or until puffy and lightly browned.
Servings: 4
Make-Ahead Tip: Prep the souffle dish and make the base a day ahead, and refrigerate.
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