Remembrance of foods past: our spinach souffle recipe

Want a great side dish? Try Steve’s easy and delicious spinach soufflé recipe.

We all have foods that trigger memories. For Marcel Proust it was madeleines for me, spinach soufflé.

My mom was a simple cook: roasts, steaks, chops and calf’s liver made up her limited repertoire. The most exotic she got was veal Parmesan on Friday nights, what we started calling “grandma meatballs” when our son was young and a dreadful dish my aunt invented called steak and spaghetti. Sunday dinners were often roasted eye-round, mashed potatoes and Stouffer’s Spinach Soufflé. For me this is the meals that conjure up my childhood.

On Christmas Day, Steve made a more elegant version of those long-ago Sunday dinners. Instead of eye-round we had a standing rib-roast. The mashed potatoes were there and the pièce de résistance: homemade spinach soufflé that put the Stouffer’s version to shame. It took me back to my mom’s cooking and perhaps, if your mom was a fan of this frozen veggie, it will take you back to yours.

Steve’s easy and delicious spinach soufflé recipe

Steve's easy and delicious spinach souffle recipe photo Steve Collins

Steve’s easy and delicious spinach souffle recipe, photo/Steve Collins


Butter to coat the baking dish
Flour to dust over the butter

½ cup water
1 pound spinach, cleaned, stemmed and coarsely chopped
2 tablespoons butter
3 tablespoons flour
2 cups chicken stock
3 eggs, separated
Freshly ground black pepper
¼ teaspoon grated nutmeg

Preheat oven to 375 degrees.

Thoroughly coat the baking dish with butter. Dust the butter coating with flour and shake out the remainder of the flour. Set the baking dish aside. In a saucepan bring the water to a boil, add the spinach and cook until it wilts. Drain the spinach thoroughly, pressing out excess moisture, and set aside.

Melt two tablespoons of butter in another saucepan. Add three tablespoons of flour and blend well. Cook for a minute over low heat, stirring frequently. Add the chicken stock and raise the heat to high while whisking to keep the mixture from sticking to the pan. When the mixture comes to a boil reduce to a simmer and cook for another minute. Remove from the heat and add the drained spinach. Let it cool.

Beat the egg yolks and season them with black pepper and nutmeg. Beat the egg whites until stiff peaks form. When the spinach mixture is cool add the egg yolk mixture to it and blend well.

Stir one third of the egg whites into the spinach mixture. Fold the remaining two thirds into the spinach mixture. Put it into to the prepared baking dish and bake for 30 minutes (until puffed up and cooked through).

Recipe notes
Good news for vegetarians! Substitute your favorite veggie broth or nut milk for the chicken broth in this spinach souffle recipe and you’re good to go.

We haven’t tried this yet, but we think this would be good poured into your favorite pie crust and baked per the directions.



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