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Spinach And Cheese Souffle

 

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.
24

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

1 x butter
as needed
*
1 x salt
to taste
*
1 tablespoon nutmeg
grated
1 cup cream
heavy
1 tablespoons all-purpose flour
2 x shallots
chopped
*
8 large eggs
seperated
1 cup cheddar cheese
or swiss cheese, shredded
½ cup cottage cheese
we advise you use low fat cheese
*
1 bunch spinach, frozen
chopped
*
1 x black pepper
to taste
*

Directions

Preheat your oven to 350℉ (180℃). Butter the bottom of a 2-qt round soufflé dish and place it on a cookie sheet. Squeeze the liquid out of the spinach. In a bowl mix the spinach and the cheeses. Beat the egg yolks until slightly thickened, about two minutes. Sweat the shallots in some butter in a skillet until soft. Stir in the flour and cook one minute. Add the cream and bring to a boil for one minute, stirring constantly. Remove the cream from the heat. Temper the egg yolks by stirring in a small amount of the cream mixture into them, (this will prevent them from scrambling).

Then pour the egg yolks into the cream mixture stirring constantly until blended. Now stir in the spinach and cheese mixture, nutmeg, and salt and pepper to taste. Whip the egg whites until soft peaks form. Fold the egg whites into the egg yolk mixture. Pour the mixture into the soufflé dish and bake in the oven until set, puffed, and slightly browned. About 45 to 50 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 39272% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 492mg 164%
Sodium 340mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 43g
Vitamin A 24% Vitamin C 2%
Calcium 32% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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