Spinach-Parmesan Soufflés |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1/4 cup (1/2 stick) unsalted butter |
6 tablespoons all purpose flour |
1 1/4 cups buttermilk |
1 9-to 10-ounce package frozen chopped spinach, thawed, squeezed dry |
1 1/2 cups grated parmesan cheese |
6 large egg yolks |
2 teaspoons coarse kosher salt |
3/4 teaspoon freshly ground black pepper |
8 large egg whites |
Directions:
1. Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
2. Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
3. Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.
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