vegetables

Spinach Soufflé

This classic Spinach Soufflé is light, airy, and irresistibly fluffy — transforming simple fresh spinach into an elegant and comforting dish. A velvety base made from butter, flour, milk, and aromatic seasonings becomes the foundation for the soufflé, enriched with tender spinach and lifted by delicately folded egg whites. Despite its gourmet reputation, this soufflé is surprisingly simple to make, and even spinach-skeptics often fall in love with its delicate texture and savory flavor. Perfect as a vegetable side dish or a special brunch entrée.

Servings: 4–6 servings
Total Time: 85 min
Pan: 1-quart soufflé dish or casserole

Ingredients

Soufflé
  • 1 pound fresh spinach
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1 teaspoon instant minced onion
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar

Instructions

  1. Prepare the spinach Cook **1 pound fresh spinach** until wilted. Drain thoroughly, squeezing out excess moisture, then chop finely.
  2. Prepare the soufflé dish Heat oven to **350°F**. Butter a **1-quart soufflé dish** or casserole.
  3. Make the white sauce base In a saucepan over low heat, melt **1/4 cup butter**. Blend in **1/4 cup flour**, **1/4 teaspoon salt**, and **1/8 teaspoon pepper**. Cook until smooth and bubbly. Remove from heat and stir in **1 cup milk**. Return to heat and cook until thickened, stirring constantly; boil and stir 1 minute. Remove from heat and stir in **1 teaspoon instant minced onion**, **1 teaspoon salt**, and **1/8 teaspoon nutmeg**.
  4. Beat the eggs In a mixer bowl, beat **3 egg whites** with **1/4 teaspoon cream of tartar** until stiff peaks form. In a separate bowl, beat the **3 egg yolks** until thick and lemon-colored.
  5. Combine base and eggs Stir the beaten egg yolks into the warm white sauce mixture. Stir in the chopped spinach. Fold in about one-fourth of the beaten egg whites to lighten the mixture, then gently fold in the remaining whites.
  6. Bake the soufflé Pour into the prepared soufflé dish. Set the dish into a larger pan with **1 inch of hot water**. Bake at **350°F for about 60 minutes**, or until puffed and golden.
  7. Serve immediately Soufflé is best served immediately while puffed, hot, and tender.

Notes

  • A soufflé is meant to be very moist inside — do not overbake.
  • Even if it falls slightly, it will still taste delicious.
  • Use your sense of smell to check doneness — when it smells savory and rich, it is close.
  • Variations: Replace spinach with equal amounts of Swiss chard, finely grated carrots, creamed corn, or chopped broccoli.

Tags

spinach soufflé vegetable side classic baked