Easy Spinach Soufflés
Easy, foolproof spinach soufflés from Andrew Zimmern. Perfect for dinner sides or lunch companions—always rise, never fall!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Ramekin
- Hand mixer
- Pepper mill
- Grater
- Baking sheet
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Stainless steel bowl
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
Ingredients
- 6 tablespoons unsalted butter, plus softened butter for greasing
- Plain dry bread crumbs, for coating
- 1/4 cup minced shallot
- 3 tablespoons finely chopped dill
- 2 teaspoons dried oregano
- 6 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- Pinch of freshly grated nutmeg
- Kosher salt
- Freshly ground pepper
- 6 large egg yolks
- 20 ounces frozen spinach—thawed, squeezed dry and finely chopped
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/2 cup shredded Gruyère cheese
- 8 large egg whites
- 1/2 teaspoon cream of tartar
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