This Spinach & Cheese Soufflé is packed with yummy cheeses and rich spinach, with a hint of Dijon mustard and nutmeg, similar to a white bechamel sauce.
- Cook Time
- Prep Time
- ¼ cup butter, plus extra for greasing dish
- 3 tablespoons matzo meal (or potato starch)
- 1 cup milk
- 2 teaspoons Dijon or spicy mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 4 egg yolks
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan, plus extra for sprinkling
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 5 egg whites
- ½ teaspoon cream of tartar
1. Preheat oven to 375°F.
2. Butter a 1-quart soufflé dish or 6 individual soufflé ramekins and sprinkle evenly with grated Parmesan.
3. Melt the butter in a saucepan over medium heat. with a wooden spoon, stir in matzo meal until smooth and bubbly, around 30 seconds. whisk in the milk, mustard, salt, pepper and nutmeg and stir until bubbling and thick, around 5 minutes. Take off the stove and whisk in the egg yolks, one at a time. Add the cheddar, parmesan and spinach and stir to combine. Transfer to a large mixing bowl to cool.
4. Place egg whites and cream of tartar in a clean bowl. Beat with the whisk of an electric mixer on low until the egg whites begin to foam. Then raise the speed to medium-high and whisk until stiff peaks form and the whites are glossy, around 3-4 minutes.
5. Stir a quarter of the egg whites into the cheese sauce, then carefully fold in the remaining whites in two additions.
6. Pour the mixture into the prepared soufflé dish and sprinkle with parmesan.
7. Bake for 35-40 minutes, or 20 minutes for individual soufflé cups, until puffed and brown. Don’t open the oven doors while the soufflé is baking or the air might cause the soufflé to collapse.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2013 SUBSCRIBE NOW