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Spinach And Bacon Soufflé

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Ingredients

  • 1 teaspoon olive oil
  • 3 slices bacon cut 1/2" squares
  • 1/3 cup freshly-grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 yellow onion diced
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 5 egg yolks
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 egg whites room temperature
  • 1 1/2 cups shredded Gruyère cheese - (lightly packed)
  • 2 cups baby spinah leaves - (lightly packed) (or tender larger leaves, torn into pieces, carefully rinsed and dried)

Details

Servings 4

Preparation

Step 1

In a fry pan over medium heat, warm the olive oil. Add the bacon and cook, stirring occasionally, until lightly golden and crisp and all the fat is rendered, 6 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain.

Meanwhile, preheat an oven to 450 degrees. Butter a 2-quart soufflé dish and dust with half of the Parmesan cheese. Measure out a sheet of aluminum foil long enough to encircle the soufflé dish with an extra 2 inches left over and fold it in half lengthwise. Butter one side of the foil. Wrap it, butter-side in, around the soufflé dish, positioning it so that it stands 2 inches above the rim of the dish. Secure in place with kitchen string.

In a saucepan over medium-low heat, melt the 2 tablespoons butter. Add the onion and sauté, stirring occasionally, until soft, about 10 minutes. Stir in the flour and cook, stirring constantly, for 2 minutes, allowing the mixture to bubble. Meanwhile, pour the milk into a saucepan over medium heat and bring it to just below a boil. Remove the onions from the heat and gradually whisk in the hot milk. Return to medium-low heat and cook, stirring constantly with a wooden spoon, until thick and smooth, 2 to 3 minutes. Transfer to a large bowl and stir in the bacon. Add the egg yolks, one at a time, stirring well after each addition. Season with salt and pepper and set aside.

In a bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, fold half of the whites into the yolk mixture to lighten it. Top with the Gruyère, the remaining whites and the spinach and fold in just until no white drifts remain. Do not overmix. Pour into the prepared soufflé dish. Sprinkle the remaining Parmesan evenly over the top.

Bake until the top is golden and the center no longer quivers when the dish is shaken, 35 to 45 minutes. Remove the foil and serve immediately.

This recipe yields 4 servings.

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