Cheesy Spinach Soufflé

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Cheesy

Spinach Soufflé

 

Professional chef Andrew Zimmern

shares this recipe for an easy soufflé.

Ingredients:

2 Tbs. butter

2 Tbs. flour

2 cups milk

2 Tbs. diced shallots

2 Tbs. chopped dill

1 tsp. dry oregano

pinch nutmeg

butter and bread crumbs

4 egg yolks

1/3 cup Gruyere cheese

1/3 cup Parmesan cheese

salt and white pepper

1 pkg. frozen spinach, thawed and drained

Preparation:

Begin by cooking the butter and flour in a

saucepan to make a roux. Gradually stir in two cups of milk as the mixture

heats, stirring often. Add shallots, dill and oregano as you're stirring in the

milk.

Rub the inside of individual-portion

ramekins with butter, then dust the inside with bread crumbs.

Once the milk mixture starts to thicken, remove

from the heat and stir in egg yolks. Add cheeses and season with salt and white

pepper. Make sure to squeeze all the liquid from the spinach and add to the

mixture. Fill up individual ramekins a little over halfway with mixture.

Bake at 350 degrees until golden brown. Run a

knife around the edge of the ramekin to loosen the soufflé. Turn the ramekin

upside down and remove the soufflé. Turn it right side up and serve.

These soufflés can be made ahead of time and

reheated and re-puffed later.