Spinach and Artichoke Souffle
Souffle is a light and fluffy baked dish consisting of stiffly beaten egg whites and other ingredients along with egg yolks. It can be a main dish or a dessert. The beaten egg whites makes it puffy and lift up. Today I am sharing the recipe for Spinach and Artichoke Souffle. This is one of my all time favorite dish inspired by Panera Bread Company, a chain of bakery-cafe. Whenever I take a bite, I have always wondered how can a dish be so wonderfully prepared. I learnt to make souffle from a cookbook and tried it. It turned out so good. Here you go…
Preparation time: 60 minutes
No. of Servings: 7
Spice level: 2.5
- Grated parmesan cheese or bread crumbs – 1/2 cup (for dusting)
- Thick Bechamel sauce – 1 1/2 cups (recipe below)
- Salt – 3/4 tsp
- Red pepper – 1/8 tsp
- pinch of white pepper
- 6 large eggs whites
- Cream of tartar – 1/4 tsp
- 5 large egg yolks
- Cooked spinach – 1 1/2 cups
- Pickled artichoke hearts – 1/4 cup (optional)
- Grated parmesan cheese – 3/4 cup
For Bechamel Sauce:
- Milk – 1 1/2 cup
- Chopped onion – 2 tsp
- Minced garlic – 1 tbsp
- Bay leaf – 1
- pinch of grated nutmeg
- Unsalted butter – 2 tbsp
- All purpose flour – 2 tbsp
- Salt and ground white pepper
Method of Preparation:
Preparation of Bechamel Sauce:
- Combine milk, minced garlic, bay leaf, finely chopped onion in a sauce pan over low heat.
- Let it stand until before boiling stirring frequently and let the milk infuse the flavor.
- In another heavy sauce pan, melt 2 tbsp of unsalted butter over low heat.
- Add all purpose flour and keep stirring until a thick paste is formed and fragrant. Now strain the hot milk through a strainer and mix everything well.
- Bring the sauce to a simmer stirring frequently to avoid any lumps.
- Cook until it reached the consistency of a thick creamy soup for about 8 to 10 mins. Add a little salt, nutmeg and pepper.
- You can prepare the bechamel sauce a day ahead to reduce work.
Preparation of Souffle:
- Butter a souffle dish or ramekins with butter and dust the insides with parmesan cheese or bread crumbs. Shake out the excess.
- Combine bechamel sauce, salt, red pepper and a pinch of ground white pepper.
- In another bowl, whisk in the egg yolks, parmesan cheese and half the bechamel sauce.
- Combine the rest of the bechamel sauce and beat well for a minute.
- Squeeze dry the cooked spinach and chop finely. Also chop the artichoke hearts.
- Add the spinach and artichoke to the mixture and mix well.
- Beat egg whites with a pinch of salt and cream of tartar until stiff peaks are formed.
- Stir one quarter of egg whites into the base to lighten it. Then fold the rest.
- Pour them into the souffle dish or ramekins. Fill 3/4th of the dish.
- Bake until the souffle is risen or golden brown on top, 40 to 45 mins or 20 to 25 mins for individual souffle.
- Remove from oven and serve hot.
- The souffle will be puffed up and fluffy and will generally fall after 5 minutes.
I am submitting this recipe for the Breakfast Mela conducted by Srivalli of cooking4allseasons.