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Fluffy Light Spinach Soufflé

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A simple, airy spinach soufflé that is quick to make and perfect for cozy dinners. This recipe uses basic ingredients to create a light, comforting dish with a subtle savory flavor.

Ingredients

Scale
  • 10 ounces fresh spinach, washed and roughly chopped (or frozen spinach, thawed and squeezed dry)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 cup whole milk (240 ml), warmed (dairy or plant-based)
  • 4 large eggs, separated (room temperature)
  • ½ cup grated Parmesan cheese (50 g)
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)
  • 1 teaspoon lemon juice

Instructions

  1. Heat 1 tablespoon of butter in a skillet over medium heat. Add chopped spinach and sauté until wilted and most moisture evaporates, about 3-4 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.
  2. In a medium saucepan, melt remaining 2 tablespoons of butter over medium heat. Stir in flour and cook, whisking constantly, for 1-2 minutes until smooth and slightly nutty but not browned.
  3. Slowly whisk in warm milk, continuing to whisk until mixture thickens and becomes smooth, about 3-5 minutes. Remove from heat.
  4. Stir sautéed spinach, lemon juice, nutmeg, and Parmesan cheese into the thickened milk mixture. Adjust salt and pepper to taste. Let cool to lukewarm.
  5. Separate egg yolks from whites carefully. Beat yolks lightly and stir into cooled spinach mixture. Set aside.
  6. Whip egg whites in a clean, dry bowl on medium-high speed until stiff peaks form, about 3-5 minutes.
  7. Gently fold one-third of the egg whites into the spinach mixture to lighten it. Then fold in the remaining whites in two additions, being careful not to deflate the mixture.
  8. Butter the soufflé dish generously and sprinkle a little Parmesan inside to coat the sides.
  9. Pour mixture into prepared dish and smooth the top. Bake in a preheated 375°F (190°C) oven for 25-30 minutes until puffed and golden on top. Avoid opening the oven door during baking.
  10. Serve immediately while still puffed and light.

Notes

Use room temperature eggs for better volume when whipping whites. Be gentle folding egg whites to maintain fluffiness. Avoid opening oven door during baking to prevent collapse. Butter and Parmesan coat the dish to help soufflé rise. Frozen spinach can be used if thawed and squeezed dry. Variations include swapping Parmesan for Gruyère or Asiago, adding herbs, or using gluten-free flour.

Nutrition

Keywords: spinach soufflé, light soufflé, comfort food, easy dinner, homemade soufflé, savory soufflé, spinach recipe

Find it online: https://bouncybowl.com/fluffy-light-spinach-souffl-e-recipe-easy-homemade-comfort-food-delight/