Spinach And Roquefort Souffles Recipe

Name: Spinach And Roquefort Souffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; softened butter, for brushing; 1/4 cup freshly grated parmigiano-reggiano cheese; 1/4 cup plus 2 tablespoons all-purpose flour; 1 1/2 cups milk; 3/4 teaspoon salt; 1/4 teaspoon cayenne; 10 ounces drained frozen chopped spinach; 1 tablespoon chives; 6 large eggs, separated; 5 ounces Roquefort cheese; 1/2 teaspoon cream of tartar

Servings: persons

4 tablespoons unsalted butter
softened butter, for brushing
1/4 cup freshly grated parmigiano-reggiano cheese
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon cayenne
10 ounces drained frozen chopped spinach
1 tablespoon chives
6 large eggs, separated
5 ounces Roquefort cheese
1/2 teaspoon cream of tartar

1
Preheat the oven to 400u00b0 and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
2
In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the Roquefort, spinach and chives.
3
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the souffle base until no streaks of white remain.
4
Spoon the souffle mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the souffles rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the souffles are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup souffle at 375u00b0 for 40 minutes. Serve immediately.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, softened butter, for brushing, 1/4 cup freshly grated parmigiano-reggiano cheese, 1/4 cup plus 2 tablespoons all-purpose flour, and more.

Yes, Spinach And Roquefort Souffles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spinach And Roquefort Souffles

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