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Spinach-Parmesan Soufflés

Name: Spinach-Parmesan Soufflés
Cuisine: french
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; 8 1-cup soufflé dishes or custard cups

A small grocery run gets this on the table.

Ingredients

Steps

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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.

Recipes sourced from Epicurious.com.

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