Real Recipes From Real Home Cooks ®

spring souffle

Recipe by
Mikekey *
Seattle, WA

Try this souffle as a side dish to a lamb chop, as a light spring supper with a salad, or cold with marinated asparagus. For the goat cheese (chevre) I use one of the herb-flavored brands.

yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For spring souffle

  • 12 oz
    fresh spinach, washed and stems removed
  • 1 bunch
    watercress, washed and stems removed
  • 4 Tbsp
    unsalted butter, plus more for greasing
  • 3 Tbsp
    all-purpose flour
  • 1 1/4 c
  • 1/8 tsp
    ground nutmeg
  • salt and pepper, to taste
  • 4 oz
    soft goat cheese
  • 4
    egg yolks
  • 1 Tbsp
    chopped fresh parsley
  • 2 tsp
    chopped fresh chives
  • 1/2 tsp
    lemon juice

How To Make spring souffle

  • 1
    Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a clean kitchen towel to release moisture. Chop coarsely and set aside.
  • 2
    Preheat oven to 400 degrees F. Butter or coat with non-stick cooking spray a 2-quart round souffle dish.
  • 3
    Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the goat cheese and whisk until smooth. Remove from heat and cool slightly.
  • 4
    Beat egg yolks in a medium bowl until lemon-colored. Whisk in 1/4 cup cooled sauce.
  • 5
    Continue whisking the egg yolk mixture, a bit at a time, into the cooled sauce. Stir in the spinach-watercress mixture along with parsley and chives.
  • 6
    With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
  • 7
    With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared souffle dish.
  • 8
    Bake for 30 minutes or until souffle is golden and puffed, yet still moist.
  • 9
    Serve immediately.