SPINACH-PARMESAN SOUFFLéS

Spinach-Parmesan Soufflés image

Provided by Jill Silverman Hough

Yield Makes 8

Number Of Ingredients 11

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1/4 cup (1/2 stick) unsalted butter
6 tablespoons all purpose flour
1 1/4 cups buttermilk
1 9-to 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 1/2 cups grated parmesan cheese
6 large egg yolks
2 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
8 large egg whites
Special Equipment
8 1-cup soufflé dishes or custard cups

Steps:

Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.