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Spinach Soufflé


The soufflé is a light hot dish typical from France. The base is a coating sauce/mixture mixed gently with beaten eggs. It can be savory – the base will be made from a béchamel or a purée – or sweet – the base will be made in general from a crème pâtissière/custard.

It was mentioned for the first time in the XVIIIth century. It comes from the French word “soufflé” which is the past participle of the verb “souffler” meaning to blow or to inflate.


◼ 250g English spinach

◼2 egg yolks

◼ 2 egg whites

◼ A pinch of cream of tartar ( can be replaced by a pinch of salt )

◼ 40g butter

◼ 40g flour

◼ 200g cold milk

This recipe requires 5 ramekins (8-9 cm diameter).


◼ Preheat the oven at 180 degrees Celsius. 

◼ Clean and finely chop the spinach. Stir fry it with a bit of oil.

◼ Separate the egg yolks and whites. 

◼ In a saucepan, make a roux with the butter and the flour. 

◼ Add the cold milk and whisk until the béchamel thickens.

◼ Add in the egg yolks and mix well.

◼ In a separate bowl, whisk the egg whites with the cream of tartar ( or salt ) until firm peaks form. 

◼ Delicately add the egg white mixture to the béchamel with a spatula, half the amount at a time. 

◼ Add in the spinach. 

◼ Once combined, pour the mixture into the ramekins.

◼ Bake in the oven for around thirty minutes.

◼ Serve straight away.

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