I made this last night along with some Tilapia. Delish. The recipe claims to serve eight, but Hubs, Izzy and I pretty much devoured the entire thing and there's very little leftover. This was the first souffle of any kind I've attempted, and I think it turned out pretty well (mine didn't look as pretty because my dish was too large, but who cares as long as it tastes good?). I love Everyday Food, and if you haven't checked it out, please do so immediately!
Ingredients:
2 tablespoons unsalted butter, room temperature, plus more for baking dish
1/3 cup plain dried breadcrumbs
5 cups (5 ounces) packed spinach, trimmed and washed
2 tablespoons all-purpose flour
3/4 cup plus 2 tablespoons whole milk
1/2 cup grated Gruyere cheese
Coarse salt and ground pepper
2 large eggs, separated, plus 2 large egg whites
Directions:
Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes.
In 2 additions, gently fold egg whites into souffle base.
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