Spring Souffle
"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."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (110.9 g)
- Calories 142.6
- Total Fat - 10.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 28.8 mg
- Sodium - 196.3 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1 g
- Sugars - 2.4 g
- Protein - 6.7 g
- Calcium - 217.2 mg
- Iron - 1.2 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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 clean kitchen towel to release moisture. Chop coarsely and set aside.
Step 2
Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round souffle dish.
Step 3
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.
Step 4
Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them.
Step 5
Whisk the egg yolk mixture a bit at a time into the cooled sauce. Stir in the spinach-watercress mixture along with parsley and chives.
Step 6
With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
Step 7
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 souffle dish.
Step 8
Bake for 30 minutes or until souffle is golden and puffed, yet still moist.
Step 9
Serve immediately
Tips
No special items needed.
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