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!
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
- 1⁄4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne
- 10 ounces drained frozen chopped spinach
- 1 tablespoon grated onion
- 6 large eggs, separated
- 2 ounces Roquefort cheese
- 3 ounces cream cheese
- 1⁄2 teaspoon cream of tartar
- Preheat the oven to 375°F and brush a seven cup souffle dish with butter.
- Lightly coat the dish with 2 tablespoons of the Parmigiano-Reggiano and set it on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter.
- Whisk in the flour and cook over moderate heat for 1 minute.
- Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes.
- Stir in the salt and cayenne.
- Off the heat, whisk in the egg yolks & let cool slightly.
- Transfer to a large bowl and stir in the Roquefort, cream cheese, spinach and grated onions.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.
- Increase the speed to high and beat until firm peaks form.
- With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the souffle dish, filling it to 1/2-inch below the rim.
- 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.
- Serve immediately with a fruity Beaujolais.
- *The soufflé can be assembled up to 1 hour ahead. The cooked soufflé can be reheated in the oven.