Spinach & Roquefort Souffles

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Posting as per request. Fast vegetarian dish, can be for main or side dish! Grace Parisi, staff writer for Food & Wine Magazine, October 2007 edition, The Fluffiest Cheese Souffles. Note: This would taste great with mushrooms and spinach!

Ingredients Nutrition


  1. Preheat the oven to 375°F and brush a seven cup souffle dish with butter.
  2. Lightly coat the dish with 2 tablespoons of the Parmigiano-Reggiano and set it on a sturdy baking sheet.
  3. In a medium saucepan, melt the 4 tablespoons of butter.
  4. Whisk in the flour and cook over moderate heat for 1 minute.
  5. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes.
  6. Stir in the salt and cayenne.
  7. Off the heat, whisk in the egg yolks & let cool slightly.
  8. Transfer to a large bowl and stir in the Roquefort, cream cheese, spinach and grated onions.
  9. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.
  10. Increase the speed to high and beat until firm peaks form.
  11. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
  12. Spoon the soufflé mixture into the souffle dish, filling it to 1/2-inch below the rim.
  13. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflé is puffed and golden brown, about 40 minutes.
  14. Serve immediately with a fruity Beaujolais.
  15. *The soufflé can be assembled up to 1 hour ahead. The cooked soufflé can be reheated in the oven.

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