Creamy Spinach Soufflé Fast2eat

This is one of the best spinach dishes I’ve tasted. This super easy creamy spinach soufflé is a treasured recipe from my childhood. Actually, it was my childhood favorite. My mom’s version was made with eggs (egg yolks and beaten egg whites to give volume), but I’ve updated the recipe to make it faster and easier.

Surprisingly, my vegetable-avoiding son loves this spinach soufflé. This one and this Carrot soufflé are the only veggies that he eats. I have a feeling this spinach soufflé will become one of your family favorites, too.

 

Print Recipe
Creamy Spinach Souffle Fast2eat
This is a tasty and quick side dish--ready in just minutes. It's great with fish (my favourite option), chicken, beef, pork, and lamb.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Make a thicker Béchamel adding 2 more tbsp to this Béchamel sauce recipe) and set aside.
  3. In a medium pot, warm oil (or butter/margarine) over medium-high heat. Add onion and garlic and sauté, stirring, until soft and fragrant, but not golden.
  4. Add chopped Spinach (for my mom’s original recipe see step 1), reduce heat to low, cover and cook, stirring occasionally until wilted.
  5. Add Béchamel) to the cooked spinach, stir until completely blended. For my mom’s original recipe add step 2.
  6. Pour into baking dish. For my mom’s original recipe see step 3.
  7. If you are in a hurry, just add the Parmesan cheese and it’s ready to serve. You don’t have to bake it, but it is delicious with the golden brown Parmesan cheese on the top.
  8. Top with some grated Parmesan cheese. Bake, uncovered, until light golden brown, about 20 minutes.
Recipe Notes

This is a 'lite' souffle, the faster way -- for a more traditional soufflé, my mom’s way, add the following steps:

  1. For the spinach, before everything: Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
  2. In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined.
  3. Once the creamed spinach mixture has cooled, fold the mixture into the prepared egg whites: Place the 2 egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth. Using a rubber spatula, transfer 1/2 of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into baking dish.

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Comments

Which experience was the worst whisking for 6 minutes or being slid into the MRI machine? If I had known about the whisking, I might have sent along some egg whites to be whisked up for meringues. Two out of 28 (??) down, 26 more to go. Keep up the good work.

Add all the dry ingredients to a large bowl and whisk until thoroughly combined. Pour in vinegar and whisk until thoroughly distributed. Pour in egg while whisking vigorously and keep whisking until the dough becomes too stiff to whisk.

 
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