Spring Souffle Recipe

Name: Spring Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fresh spinach, washed and stems removed; 1 bunch watercress, washed and stems removed; 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 1/4 cups milk; 1/8 teaspoon ground nutmeg; 4 ounces goat cheese (soft type); 4 egg yolks; 1 tablespoon fresh parsley, chopped; 2 teaspoons fresh chives, chopped; 6 egg whites; 4 drops lemon juice; salt and pepper, to taste

Servings: persons

12 ounces fresh spinach, washed and stems removed
1 bunch watercress, washed and stems removed
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups milk
1/8 teaspoon ground nutmeg
4 ounces goat cheese (soft type)
4 egg yolks
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
6 egg whites
4 drops lemon juice
salt and pepper, to taste

1
Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside.
2
Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round souffle dish.
3
Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the goat cheese and whisk until smooth. Remove from heat and cool slightly.
4
Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. Whisk the egg yolk mixture a bit at a time into the cool sauce. Stir in the spinach-watercress mixture along with parsley and chives.
5
With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
6
With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared souffle dish.
7
Bake for 30 minutes or until souffle is golden and puffed, yet still moist.
8
Serve immediately.

709

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 13 ingredients. The key ingredients include: 12 ounces fresh spinach, washed and stems removed, 1 bunch watercress, washed and stems removed, 4 tablespoons unsalted butter, 3 tablespoons all-purpose flour, and more.

Yes, Spring Souffle 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.

Spring Souffle

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