SPRING SOUFFLE

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Spring Souffle image

A side dish to a lamb chop, or a light spring supper with a salad, or cold, marinated asparagus. For the goat cheese (Chevre) I use one of the herb-flavored brands.

Provided by Outta Here

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

12 ounces fresh spinach, washed and stems removed
1 bunch watercress, washed and stems removed
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups milk
1/8 teaspoon ground nutmeg
4 ounces goat cheese (soft type)
4 egg yolks
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
6 egg whites
4 drops lemon juice
salt and pepper, to taste

Steps:

  • Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside.
  • Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round soufflé dish.
  • Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the goat cheese and whisk until smooth. Remove from heat and cool slightly.
  • Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. Whisk the egg yolk mixture a bit at a time into the cool sauce. Stir in the spinach-watercress mixture along with parsley and chives.
  • With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
  • With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared soufflé dish.
  • Bake for 30 minutes or until soufflé is golden and puffed, yet still moist.
  • Serve immediately.

Nutrition Facts : Calories 186.3, Fat 13.7, SaturatedFat 8.2, Cholesterol 114.8, Sodium 176, Carbohydrate 6.5, Fiber 1.1, Sugar 0.8, Protein 10

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