Elegant Spinach Soufflé
Fluffy Spinach and Cheese Soufflé for Brunch
Tired of the same old Korean-style spinach dishes? Today, try a different approach with this brunch-style spinach soufflé, beautifully combined with eggs and cheese. It boasts a wonderfully airy and tender texture, slightly crisp on the outside and cloud-like on the inside. This dish is perfect for a simple yet elegant meal or for a special home party. Prepare to be enchanted by the wonderfully delicate texture of this soufflé!
Soufflé Base Ingredients- 100g fresh spinach (washed thoroughly)
- 1 egg (yolks and whites separated)
- 2 slices cheddar cheese (chopped or melted)
- 150g milk (warmed)
Béchamel Sauce Ingredients- 1 Tbsp olive oil
- 1 Tbsp all-purpose flour
- 150g milk (warmed)
- Pinch of salt (to taste)
- 1 Tbsp olive oil
- 1 Tbsp all-purpose flour
- 150g milk (warmed)
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Carefully remove the roots and any wilted leaves from the fresh spinach. Wash it thoroughly under running water multiple times to ensure all dirt is removed.
Step 2
Bring a pot of water to a rolling boil. Add the washed spinach and blanch for about 30 seconds to 1 minute, just until it wilts. Be careful not to overcook, as this can dull the vibrant green color and make the spinach mushy.
Step 3
Immediately after blanching, transfer the spinach to a bowl of cold water to quickly cool it down. This step helps to retain the spinach’s bright green color.
Step 4
In a saucepan over medium heat, warm 1 Tbsp of olive oil. Add 1 Tbsp of flour and whisk continuously for about 1-2 minutes until a smooth paste forms and a fragrant, nutty aroma is released. This step cooks out the raw flour taste.
Step 5
Gradually pour in the warmed 150g of milk while whisking vigorously with a whisk to prevent lumps. Start with a small amount of milk and gradually incorporate the rest. Continue to stir over low heat until the sauce thickens to a smooth béchamel consistency, about 2-3 minutes.
Step 6
Remove the pan from the heat and add the 2 slices of chopped cheddar cheese. Stir until the cheese is completely melted and smoothly incorporated into the sauce, creating a rich cheese béchamel.
Step 7
While the sauce is cooling, squeeze out any excess water from the blanched spinach. Place it on a cutting board and finely chop it. Aim for a texture that still has some slight bite, rather than a complete purée.
Step 8
Carefully separate the egg into yolk and white. Add the egg yolk to the warm cheese béchamel sauce and whisk until well combined. Incorporating the yolk adds richness to the sauce base.
Step 9
In a clean bowl, whip the egg whites using an electric mixer or a whisk until stiff peaks form. The whites should hold their shape firmly when the bowl is inverted.
Step 10
Gently fold about one-third of the whipped egg whites into the spinach and sauce mixture. Use a spatula to lift from the bottom and fold over, being careful not to deflate the meringue too much. Once the mixture is slightly lightened, add the remaining egg whites and continue to fold gently until just combined, maintaining the airy texture of the meringue.
Step 11
Lightly grease the inside of your soufflé dishes (ramekins) with butter and dust with a little flour; this helps the soufflé rise evenly and prevents sticking. Fill the ramekins about 80% full with the soufflé mixture. Place the filled ramekins on a baking sheet, ready for the oven.
Step 12
Bake in a preheated oven at 210°C (410°F) for about 15 minutes, or until the soufflés are puffed up and golden brown. Serve immediately after removing from the oven for the best experience. Garnish with parsley or a sprinkle of pepper if desired.
