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Cheese and Spinach Soufflé

This classic French dish makes for an elegant appetizer, side, or main course, best enjoyed straight from the oven while still warm and airy.

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Yield: 6 servings as an appetizer

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Active Time: 25 minutes
Start to Finish: 55 minutes

For this recipe you’ll need:

3 egg yolks

4 egg whites

Pinch of salt

2 tablespoons butter

4 cups baby spinach, rough chopped

1/4 cup all-purpose flour

1 cup milk

1 tablespoon crème fraîche or sour cream

Salt and pepper to taste

3/4 cup Emmenthaler or Gruyere cheese, grated

1. 1. 1. Preheat the oven to 425°. Butter a large soufflé dish or six ramekins and set aside. Place the egg yolks in one bowl and the whites and salt in another bowl.
    2. Heat the butter in a saucepan over medium heat. Gently sauté the spinach until all of the moisture has been evaporated, and season with salt and pepper to taste.
    3. Add the flour and cook, stirring, for 1 minute. Pour in the milk while whisking, and simmer until thickened, 3 to 4 minutes.
    4. Remove from the heat and whisk in the egg yolks one at a time, followed by the crème fraîche or sour cream. Season with salt and pepper to taste.
    5. Beat the egg whites with a whisk or electric mixer until medium-soft peaks form. Fold the egg whites one third at a time into the béchamel until there are no longer any white streaks. Fold in the cheese.
    6. Pour this mixture into the buttered dish(es) until 3/4 full. Bake for about 30 minutes for the large dish and 15 to 20 for the individual ramekins. The soufflé should be nicely risen and golden brown but still quite jiggly in the middle.
    7. Serve right away with a salad.