Ingredients
- 1 package frozen chopped spinach, defrosted
- 3 1/2 tablespoons butter
- 4 1/2 tablespoons flour
- 1 1/2 cups milk
- 6 egg yolks
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 8 egg whites
- 1/2 cup grated Gruyère or Comté cheese
- Butter to grease dish and 1-2 tablespoons fine bread crumbs
- Special equipment: 8-cup soufflé dish, electric beaters
Preparation
Step 1
Preheat the oven to 400ºF.
Thoroughly squeeze the liquid from the chopped spinach. Butter the soufflé dish and sprinkle with enough breadcrumbs to generously coat the interior, tapping out the excess (this prevents sticking).
In a medium saucepan over medium heat, melt the butter. Add the flour and cook until it smells slightly toasty, about 2 minutes. Add the milk, whisking continuously until the mixture forms a very thick sauce, about 4 minutes. Remove from heat.
Separate the eggs, dropping the whites into a large, clean, dry mixing bowl. (Any trace of fat will cause failed whipped whites, so make sure your bowl is scrupulously sparkling clean.)
Whisk the egg yolks, one by one, into the hot béchamel sauce, until fully incorporated. Add the chopped spinach and stir until thoroughly combined. Season with salt, pepper, and nutmeg (the egg is raw, but I usually taste at this stage so I can adjust seasonings; sample at your own risk).
Add a pinch of salt to the egg whites and beat them until stiff. Stir one quarter of them into the sauce (this lightens the mixture). Add all but 1 tablespoon of the cheese. Gently fold the rest of the egg whites into the sauce and spoon the mixture into the prepared dish. Sprinkle with the remaining cheese and place on the middle rack of the preheated oven. Turn the oven down to 375ºF and bake for 30-35 minutes until the soufflé is puffed, golden, and slightly jiggly when you shake the dish. Serve immediately.