There’s something truly magical about pulling a perfectly risen, golden-brown soufflé from the oven. It feels like a culinary triumph! While they have a reputation for being tricky, I’m here to show you that a spectacular spinach soufflé is completely within your reach. This recipe creates a dish that is impossibly light, airy, and packed with savory flavor from fresh spinach, green onions, and nutty Parmesan. It’s an elegant main for a special brunch or a light dinner that is guaranteed to impress. Let’s get baking!
Ingredients
• 2 lbs / 900g fresh spinach
• 2 tsp / 10g salt, divided
• ⅓ cup / 35g chopped green onions
• 1 Tbs / 15ml olive oil
• ½ tsp / 2.5ml cider vinegar
• ¼ tsp / 0.5g dried dill weed
• 3 Tbs / 42g unsalted butter
• 4 Tbs / 30g all-purpose flour
• 1 cup / 240ml hot milk
• 1 pinch nutmeg
• 1 pinch cayenne pepper
• 6 large egg yolks
• 3 Tbs / 20g grated Parmesan cheese
• Freshly ground black pepper to taste
• 7 large egg whites, at room temperature
• 1 pinch cream of tartar
• For Garnish
• Hollandaise Sauce or Mornay Sauce (optional)
Instructions
1. Prepare the Spinach: Wash the spinach well. In a large pot, toss the damp leaves with 1½ teaspoons of salt. Cook over medium heat, tossing constantly, just until wilted. Drain the spinach in a colander and, once cool enough to handle, squeeze out as much liquid as possible. Chop the spinach finely.
2. Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Sauté the chopped green onions until soft, about 2-3 minutes. Stir in the finely chopped spinach, cider vinegar, and dill weed. Cook for another minute and set aside.
3. Make the Béchamel Base: In a heavy-bottomed saucepan, melt the butter over low heat. Whisk in the flour to create a roux and cook, stirring, for 2 minutes. Gradually whisk in the hot milk until the sauce is smooth. Continue cooking, whisking constantly, until the sauce thickens. Season with nutmeg and cayenne.
4. Temper the Yolks: Remove the sauce from the heat. Beat in the egg yolks one at a time, mixing well after each addition. Return the pan to very low heat, stir in the Parmesan cheese, and cook for 2-3 minutes until the cheese is melted and the sauce is glossy. Do not let it boil.
5. Combine and Season: Remove the sauce from the heat and stir in the spinach mixture. Season with the remaining ½ teaspoon of salt and a few grinds of black pepper. Let the mixture cool slightly.
6. Whip the Egg Whites: In a separate, clean, and dry bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until they form stiff, glossy peaks.
7. Fold and Bake: Gently stir about a quarter of the beaten egg whites into the spinach base to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. Pour the batter into a buttered 2-quart soufflé dish.
8. Bake to Perfection: Bake in a preheated oven at 350°F / 175°C for 35 to 40 minutes, or until the soufflé is puffed, golden brown, and set. Serve immediately with your favorite sauce.
Nutritional Information
• Serving Size: 1/6th of soufflé
• Calories: 285 kcal
• Protein: 15g
• Carbohydrates: 10g
• Fat: 20g
• Note: is an estimate and may vary based on used.
Pro Tips
• for a Perfect Soufflé
• Squeeze the spinach completely dry after wilting. Excess moisture is the enemy of a light, airy soufflé and can make it watery.
• Use room temperature egg whites. They will whip up to a much greater volume, giving your soufflé maximum lift.
• Be gentle when folding. Use a large spatula to gently fold the egg whites into the base. Overmixing will deflate the whites and result in a dense soufflé.
• Serve immediately! A soufflé waits for no one. It will begin to deflate within minutes of leaving the oven, so have your guests ready.
FAQ
Q: Is this spinach soufflé a good source of vegetarian protein
A: Absolutely. This soufflé is an excellent source of high-quality vegetarian protein, primarily from the 13 large eggs and the Parmesan cheese. Each serving contains approximately 15g of protein, making it a satisfying and substantial main course for a meatless meal.
Q: Can I make this spinach soufflé vegan or dairy-free
A: Due to its fundamental reliance on eggs for structure and lift, this specific soufflé recipe cannot be made vegan. For a dairy-free version, you could experiment by substituting the unsalted butter with a high-quality vegan butter, the milk with a full-bodied, unsweetened plant milk like soy or oat, and using a dairy-free Parmesan alternative. However, the texture and flavor may differ.
Q: Is Parmesan cheese always vegetarian
A: That’s an important question. Traditional Parmesan cheese (Parmigiano-Reggiano) uses animal rennet, so it is not strictly vegetarian. To ensure this dish is fully vegetarian, look for a hard cheese labeled ‘vegetarian’ or one that specifies it’s made with microbial or vegetable rennet.
Q: Can I prepare this vegetarian soufflé in advance
A: You can prepare parts of it in advance. The spinach and béchamel base (steps 1-5) can be made up to a day ahead and stored, covered, in the refrigerator. However, for maximum rise, the egg whites must be whipped and folded into the base right before baking. Soufflés must be served immediately as they begin to deflate within minutes of leaving the oven.
Q: What can I serve with this soufflé for a complete vegetarian meal
A: To turn this elegant soufflé into a complete vegetarian meal, pair it with a simple side. A crisp green salad with a light vinaigrette, some crusty bread for dipping, or a side of steamed asparagus or roasted cherry tomatoes would all be wonderful accompaniments.
