Spinach and Artichoke Souffle
Souffle is a light and fluffy baked dish consisting of stiffly beaten egg whites and other ingredients along with egg yolks. It can be a main dish or a dessert. The beaten egg whites makes it puffy and lift up. Today I am sharing the recipe for Spinach and Artichoke Souffle. This is one of my all time favorite dish inspired by Panera Bread Company, a chain of bakery-cafe. Whenever I take a bite, I have always wondered how can a dish be so wonderfully prepared. I learnt to make souffle from a cookbook and tried it. It turned out so good. Here you go…
Preparation time: 60 minutes
No. of Servings: 7
Spice level: 2.5
Ingredients:
- Grated parmesan cheese or bread crumbs – 1/2 cup (for dusting)
- Thick Bechamel sauce – 1 1/2 cups (recipe below)
- Salt – 3/4 tsp
- Red pepper – 1/8 tsp
- pinch of white pepper
- 6 large eggs whites
- Cream of tartar – 1/4 tsp
- 5 large egg yolks
- Cooked spinach – 1 1/2 cups
- Pickled artichoke hearts – 1/4 cup (optional)
- Grated parmesan cheese – 3/4 cup
For Bechamel Sauce:
- Milk – 1 1/2 cup
- Chopped onion – 2 tsp
- Minced garlic – 1 tbsp
- Bay leaf – 1
- pinch of grated nutmeg
- Unsalted butter – 2 tbsp
- All purpose flour – 2 tbsp
- Salt and ground white pepper
Method of Preparation:
Preparation of Bechamel Sauce:
- Combine milk, minced garlic, bay leaf, finely chopped onion in a sauce pan over low heat.
- Let it stand until before boiling stirring frequently and let the milk infuse the flavor.
- In another heavy sauce pan, melt 2 tbsp of unsalted butter over low heat.
- Add all purpose flour and keep stirring until a thick paste is formed and fragrant. Now strain the hot milk through a strainer and mix everything well.
- Bring the sauce to a simmer stirring frequently to avoid any lumps.
- Cook until it reached the consistency of a thick creamy soup for about 8 to 10 mins. Add a little salt, nutmeg and pepper.
- You can prepare the bechamel sauce a day ahead to reduce work.
Preparation of Souffle:
- Butter a souffle dish or ramekins with butter and dust the insides with parmesan cheese or bread crumbs. Shake out the excess.
- Combine bechamel sauce, salt, red pepper and a pinch of ground white pepper.
- In another bowl, whisk in the egg yolks, parmesan cheese and half the bechamel sauce.
- Combine the rest of the bechamel sauce and beat well for a minute.
- Squeeze dry the cooked spinach and chop finely. Also chop the artichoke hearts.
- Add the spinach and artichoke to the mixture and mix well.
- Beat egg whites with a pinch of salt and cream of tartar until stiff peaks are formed.
- Stir one quarter of egg whites into the base to lighten it. Then fold the rest.
- Pour them into the souffle dish or ramekins. Fill 3/4th of the dish.
- Bake until the souffle is risen or golden brown on top, 40 to 45 mins or 20 to 25 mins for individual souffle.
- Remove from oven and serve hot.
- The souffle will be puffed up and fluffy and will generally fall after 5 minutes.
I am submitting this recipe for the Breakfast Mela conducted by Srivalli of cooking4allseasons.
21 Comments
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Souffle looks delicious and fulfilling. Thanks for sharing this indulging recipe.
Deepa
Hamaree Rasoi
It looks yummy……spicy tasty rocks…:)
Absolutely awesome…my mouth is watering.I love this palak souffle.
Thislooks jolly good
Looks rich and yummy…
Wow..souffle looks divine..great recipe..thanks for sharing!
Souffle looks simply out of the world..delicious!
oh wow that looks amazing and absolutely drool worthy
Great combo and looks appetizing!
wow, the color of the souffle and presentation is simply mouth watering.
What a tempting Souffle!!! Loved it.
I have always wanted to make a souffle. Yours sounds wonderful. I am definitely going to have to make this. I wish I could have a taste now:)
Wow, it looks gorgeous! Perfectly risen and surely very tasty.
Cheers,
Rosa
woww it looks yummy..bookmarked this recipe!!
You have a very nice collection of recipes here. Thanks for dropping by at my blog.
Your souffle is just perfect! I love it with spinach – Panera is one of my favorite places to eat!
oh my gosh! this looks amazing! what a fun brunch idea!
That looks so delicious!!! Quiche is one thing I would love to learn to make without eggs (not quiche anymore you might say) — I do eat eggs in its covert forms – I guess you need them to make it looks so yummy!
wow…well done Nithu..souffle look absolutely fabulous..!
Tasty Appetite
love this..looks so so yummy!!
This looks so inviting!