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unsalted butter cheese flour flour milk salt cayenne spinach onion eggs cheese cream cheese cream of tartar
Viewed: 34 - Published at: 6 months agoIngredients
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 14 cup freshly grated parmigiano-reggiano cheese
- 14 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 12 cups milk
- 34 teaspoon salt
- 14 teaspoon cayenne
- 10 ounces drained frozen chopped spinach
- 1 tablespoon grated onion
- 6 large eggs, separated
- 2 ounces Roquefort cheese
- 3 ounces cream cheese
- 12 teaspoon cream of tartar
Method
- Preheat the oven to 375F and brush a seven cup souffle dish with butter.
- Lightly coat the dish with 2 tablespoons of the Parmigiano-Reggiano and set it on a sturdy baking sheet.
- 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, cream cheese, spinach and grated onions.
- 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.
- Spoon the souffle mixture into the souffle dish, filling it to 1/2-inch below the rim.
- Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the souffle is puffed and golden brown, about 40 minutes.
- Serve immediately with a fruity Beaujolais.
- *The souffle can be assembled up to 1 hour ahead.
- The cooked souffle can be reheated in the oven.
