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Vibrant Vegetarian Spinach Souffle

souffleEver wanted to try your hand at French cooking? You don’t have to be Julia Childs to whip up something with French flair, and in this video and recipe from our affiliate pals at Grokker, you’ll get the scoop on how to make a delicious (and sorta fancy!) spinach souffle that’ll make you say ooh la la!

Vibrant Vegetarian Spinach Souffle

Vegetarian Spinach Soufflé with Parmesan Cheese
Recipe type: Breakfast
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
This vegetarian soufflé recipe is delicious and impressive. Serve it the next time you host brunch! Be aware that you'll need a cheesecloth and stand mixer with whisk attachment for this recipe.
  • Ingredients:
  • 1 lb fresh spinach
  • ¼ cup (60g) Parmesan cheese, grated
  • 8 medium free-range egg whites
  • Pinch of salt
  • Unsalted butter, for greasing
  • For the Béchamel sauce:
  • 3 tablespoons (40g) unsalted butter
  • 3 tablespoons (40g) flour
  • 1 cup (200ml) milk
  • Pinch of freshly grated nutmeg
  • Salt and black pepper to taste
  • 2 medium free-range egg yolks
  1. Bring a pan of salted water to a boil and blanch the spinach for 30 seconds. Plunge the spinach into iced water to refresh, then drain and press out some of the water with your hands. Blitz the spinach in a food processor until it is smooth, then place it in a clean cheesecloth and press and squeeze out as much water as you can until the spinach purée is as dry as possible.
  2. To make the Béchamel sauce, melt the butter in a small pan. Stir in the flour and cook for 3-4 minutes without letting it color, then whisk in the milk. Bring the sauce to a boil and whisk it until it is smooth. Season with the freshly grated nutmeg and some salt and pepper. Remove the pan from heat and whisk in the egg yolks, then cover the pan to prevent a skin from forming.
  3. Preheat the oven to 390°F (200°C). Butter your ramekins or mould and coat the insides with grated Parmesan. Put 4 tbsp of Béchamel in a bowl, add 4 tbsp of the spinach and mix well. Whisk the egg whites in a separate bowl with a pinch of salt until stiff, then fold into the Béchamel and spinach mixture a little at a time until smooth. Do not over mix.
  4. Pour the mixture into the ramekins or mould. Optionally, level off with a spatula. Run a knife or your thumb around the inside rim to ensure a straight rise. Place in the preheated oven and cook for 8-10 minutes for individual soufflés or 16-18 minutes for a bigger one. Serve immediately on its own or with a sauce such as tomato coulis.

Have you made many French meals? This seems like one I could totally handle!Kristen

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