Spinach & Roquefort Souffles Recipe

Directions:

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.