Best Spinach Goat Cheese Soufflé Recipes

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SPINACH GOAT CHEESE SOUFFLé



Spinach Goat Cheese Soufflé image

Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.

Provided by Deborah Madison

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Butter
2 tablespoons Parmesan, freshly-grated
1 1/4 cups milk
1 bay leaf
Thyme sprigs, several
1 onion, thinly sliced, several
3 tablespoons butter
3 tablespoons flour
Salt
Pepper, freshly milled
1/2 teaspoon cayenne pepper
6 eggs, split into 4 yolks, and 6 whites
1 cup goat cheese, crumbled, preferably a Bucheron or other strong-flavored variety, about 4 ounces.
1 spinach, rinsed and chopped, 1 large bunch

Steps:

  • Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
  • When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
  • Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

SOUFFLE OF SPINACH AND GOAT CHEESE



Souffle of Spinach And Goat Cheese image

Provided by Florence Fabricant

Categories     sauces and gravies, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 pound fresh spinach
1/4 pound creamy fresh goat cheese, such as Montrachet
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
Salt and freshly ground black pepper
Freshly grated nutmeg
3 egg yolks at room temperature
4 egg whites at room temperature
Pinch of cream of tartar

Steps:

  • Butter a five-cup souffle dish, making sure to butter the rim well. Place oven rack in lower third of oven and preheat oven to 425 degrees.
  • Remove spinach stems and wash leaves. In a large saucepan of boiling salted water cook spinach, uncovered, about three minutes or until very tender. Drain. Rinse under cold water and drain again. Squeeze by handfuls until dry. Puree in a food processor until finely chopped.
  • Crumble cheese or cut into pieces and set aside.
  • In a small, heavy saucepan, melt butter over low heat. Add flour and cook, whisking constantly, about two minutes, until foaming but not browned. Remove from heat. Gradually whisk in the milk, bring to a boil over medium-high heat, whisking, reduce heat to low, continue to cook, still whisking, about two minutes. Whisk in spinach puree and goat cheese, bring to a simmer. Season lightly with salt, pepper and nutmeg.
  • Remove from heat and whisk in the egg yolks, one at a time. Heat gently until slightly thickened, but do not allow to boil. Re-season if necessary.
  • Beat egg whites with cream of tartar until stiff but still supple. Quickly fold one-quarter of the whites into the warm spinach mixture. Spoon the mixture into the remaining whites and fold in lightly but quickly.
  • Transfer mixture to prepared souffle dish and smooth the top. Bake 20 minutes till puffed and browned. Souffle should shake slightly in the center when the dish is moved. Do not overbake. Serve at once.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 597 milligrams, Sugar 4 grams, TransFat 0 grams

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