Spinach Soufflé | culture: the word on cheese
This soufflé is a classic: béchamel sauce enriched with nutty Gruyère, then lightened with fluffy egg whites.
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 culturecheesemag.com.
Ingredients
- 3 tablespoons unsalted butter (plus more for pan)
- 1 clove garlic (minced)
- ¼ cup flour
- 1 cup milk
- 7 eggs (separated, room temperature)
- 3 tablespoons bread crumbs (for pan)
- 1 10- ounce box frozen spinach (thawed)
- 1 ¼ cups grated Gruyère
- ½ teaspoon kosher salt
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