Скачать или смотреть Spinach Soufflé (adapted from Julia Child's recipe)

This spinach soufflé is an adaptation of Julia Child's classic recipe and one of my mom’s all-time favorites. I use a blend of Parmesan and cheddar—her preferred combination—but you can customize it with any cheese you love. Rich in flavor yet light and delicate, this soufflé melts in your mouth with every bite. This can be made in a large or small ramekins or a combo, just adjust the cooking time seen below. I hope you enjoy it as much as we do!

If you want the full recipe, here it is: https://alexandriascuisine.com/spinac...

Ingredients
10 tbsp butter
1 shallot chopped
1 pound bag of frozen or fresh spinach
6 tbsp
1/2 cup all purpose flour
2 cups milk
1 tsp salt
1/4 tsp pepper
1 pinch nutmeg
8 egg yolks
1 cup cheddar cheese
1/3 cup parmesan
10 egg whites

Instructions

Preheat oven to 400 degrees F and prepare the ramekins with butter and sprinkled cheese.
Melt tbsp of butter into a large skillet. Once melted, add your shallots and saute till golden.
Add the spinach and sprinkle a little salt to help release the moisture.
Cook the spinach on low till completely dry.
To make the Roux: In a clean large skillet or pot, add 6 tbsp of butter. Once completely melted, add the flour and stir with a whisk till it gives a toasted aroma, about 1 min.
Gradually add the warmed milk and whisk constantly so lumps do not form.
Turn off heat and add the egg yolks and mix thoroughly.
Add the salt, pepper and nutmeg.
Add the cooked spinach
Add the desired cheese.
In a separate clean bowl, beat the egg whites on high till stiff peaks form, 1-2 minutes.
Gently fold in the egg whites to the batter.
Pour into ramekins that have been buttered and sprinkled with a little cheese. Leave about 1 inch space between the top and the soufflé.
Top the soufflé with cheese if desired
Bake until the soufflé has risen and only jiggles slightly.
15-20 minutes for small soufflé's
20-25 minutes for large soufflé's
If it is too jiggly and the top is browned, cover with tinfoil.
Once the soufflé is done, let it rest on a cooling rack for 5 minutes. It will sink and this is normal, so take a pic immediately after taking out of the oven