I’m back with a delicious spinach soufflé recipe! I’m a big fan of soufflés as they are so fluffy and creamy inside so I really wanted to experiment a little bit. I usually make the classic cheese soufflé but this time I wanted to make it healthier and add some green in there.
I could really picture in my head how green I wanted it to be and decided to to add some spinach so I would get this very beautiful and bright green. But that wasn’t it for me as I’m a big cheese lover and I needed to add some in this recipe as well, and what goes better with spinach than goat cheese? So I added a nice chunk of goat cheese log in the middle so I would get a creamy and cheesy heart.
The result was fantastic as the soufflés were rich, creamy and the combination of spinach and goat cheese worked so well together. I decided to make individual soufflés but of course it can made in only one bigger soufflé. If you never tried before I’m sure that you will really like it.
They always seem complex to make but it’s actually quite simple and fast to make! I think they make a great appetizer but it’s also great for dinner with a salad on the side. Soufflés are a classic French dish that is easy to prepare and that everyone likes. I think that it’s also a great way to hide some greens or veggies in there for those who are not a fan as the richness and cheesiness of this recipe will cover the taste of vegetables.
Let’s start baking!
- 25 g flour
- 25 g flour
- 3 eggs
- 40 ml milk
- 325 g spinach
- 100 g mozzarella
- 125 g goat cheese log (or any goat cheese you like)
- Salt & pepper
- 1/4 tsp nutmeg
1- First you have to prepare the béchamel sauce. Melt the butter in a pot and add the flour. Mix well with a wooden spoon and let the mixture dry for a couple of minutes. Then add the milk little by little and whip at the same time so you get a smooth and homogeneous mixture. Add the salt, pepper and nutmeg and mix well until it becomes thicker. Pour the béchamel sauce in a large mixing bowl and set aside.
2- Fill a large pot with water and let it boil. Once the water is boiling, add in the spinach and cook it for about 1 to 2 min. Strain the water and rinse the cooked spinach under cold water. Add the spinach in a mixing bowl and mix it into a purée.
3- Separate the yolks from the egg whites. Add the yolks in the bowl with béchamel sauce and mix well. Then add the spinach purée and mix well.
4- Whip the egg whites until they are firm and add one scoop into the béchamel preparation. Incorporate softly with a spatula by folding in the beaten egg whites into the preparation. Then incorporate the rest of the beaten egg whites the same way.
5- Preheat the oven at 355 F. Butter little ramekins and pour the preparation in each of them. Add a piece of goat cheese in the middle and cover with the spinach mixture. Bake them for about 20 to 35 min. Then serve and enjoy!
These soufflés are beautiful to look at and so deliciously creamy! The mix of spinach and goat cheese work really great together and I love how vibrant the color of these soufflés is. They make a perfect appetizer or even a simple dinner meal.
I hope you will enjoy this recipe! Let me know in the comment section what you think about this recipe and if you liked it.
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2 Comments Add yours
Goat cheese I’ve had in the States has a stronger taste than the cow’s, but 325 grams of spinach is a lot, so I can completely see your soufflé balanced well with the green veggie’s bitterness and creaminess of two cheeses!
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Thank you for your kind comment Kenta! It’s seems like a lot but actually once cooked, it’s not so much, but it definitely goes very well with the 2 cheeses.