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🍽️ Cheese Soufflé with Spinach

476 kcal · 30 min · 4 servings

Ingredients

• butter (for the ramekins)
• 250 g fresh spinach
• 4 eggs
• 80 g butter
• 150 g freshly grated cheese (e.g. Emmental, Greyerzer)
• 4 tbsp whipping cream (30%)
• 2 tbsp crème fraîche
• nutmeg (freshly grated)
• salt
• pepper (from the mill)
• 2 tbsp flour

Instructions

1. 1. Brush the ovenproof ramekins with butter.
2. 2. Coat the ramekins with breadcrumbs.
3. 3. Preheat the oven to 200°C (conventional heat).
4. 4. Bring water to a boil in a pot.
5. 5. Wash the spinach and remove the tough stems.
6. 6. Blanch the spinach in the boiling water for a few seconds.
7. 7. Remove the spinach from the water.
8. 8. Shock the spinach with ice-cold water.
9. 9. Squeeze the spinach well to remove excess water.
10. 10. Finely chop the spinach.
11. 11. Separate the eggs into yolks and whites.
12. 12. Whip the egg whites into stiff peaks.
13. 13. Set the egg whites aside to cool.
14. 14. Beat the butter until creamy.
15. 15. Gradually mix the egg yolks into the butter.
16. 16. Fold the chopped spinach into the butter-yolk mixture.
17. 17. Alternately mix in the cheese, cream, and crème fraîche.
18. 18. Season the mixture to taste.
19. 19. Mound the egg whites on top of the mixture.
20. 20. Sift the flour over the egg whites.
21. 21. Gently fold everything together with the egg whites.
22. 22. Fill the mixture into the prepared ramekins.
23. 23. Bake the soufflés for approx. 15 minutes until golden brown.
24. 24. Serve the soufflés immediately.

Nutrition per serving

• kcal: 476
• Protein: 19 g · Fett/Fat: 41 g · Carbs: 8 g