SIMPLE OLD-SCHOOL NUTMEG SPINACH SOUFFLÉ
People always think of a soufflé as really hard to make, but it isn’t. You just have to follow the instructions and not mess around with it when it’s in the oven. Sweet nutmeg is a classic partner to earthy spinach, so this recipe works really well.
SERVES SIX
PREP: 18 MINS
COOK: 35–50 MINS DEPENDING ON DISH
125g (4¾oz) butter, plus extra for greasing
250g (9oz) freshly grated Parmesan, plus extra for dusting and sprinkling
½ onion, finely chopped
500g (1¼lb) spinach, boiled, drained and finely chopped
500ml (18fl oz) milk
50g (2oz) plain flour, sifted
¾ nutmeg, freshly grated
6 eggs, separated, at room temperature
sea salt and freshly ground black pepper
1 × 23cm (9in) soufflé or casserole dish or 6 × small ramekins
Preheat the oven to 200°C/400°F/gas 6. Generously butter a 23cm (9in) soufflé or casserole dish or 6 small ramekins. Dust with a little Parmesan and place on a baking tray.
Melt 50g (2oz) of the butter in a large, heavy-based pan. Add the onion and gently fry until soft. Add the chopped spinach and cook for another minute until the spinach is warmed through. Transfer the spinach mixture to a blender or food processor with 100ml (3½fl oz) of the milk and blend until smooth. Push though a sieve so that you have a purée. Season to taste.
Bring the remainder of the milk to the boil, then take off the heat. Make a béchamel sauce by melting the remaining butter in a large, heavy-based pan over a low to medium heat. Whisk in the flour and gently cook, stirring, until it begins to foam, about 3 minutes. Slowly whisk in the milk and stir vigorously until you have a smooth, thick mixture. Stir in the spinach purée and the nutmeg, and season to taste. Leave to cool.
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Beat the yolks into the cooled béchamel mixture, one at a time, then fold in a quarter of the whites. Stir in the 250g (9oz) Parmesan, then fold the soufflé mixture into the remaining egg whites. Don’t over-mix.
Spoon the soufflé mixture into your prepared dish or divide between your ramekins, and sprinkle a little Parmesan over the top. Run a knife or thumb around the edge of the dish or ramekins – this will encourage the soufflé to rise. Bake for 20–25 minutes if using a large dish, or 10–15 minutes for individual ramekins. Do not open the oven during cooking, or your soufflé will collapse!