Main
Recipes
Course
Side Dishes
Spinach and Cheddar Soufflé à La Barefoot Contessa Recipe

Spinach and Cheddar Soufflé à La Barefoot Contessa Recipe

Posted by

Rate It!

Spinach and Cheddar Soufflé à La Barefoot Contessa

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

nonstick cooking spray
1 cup scalded milk
1/4 cup finely grated parmesan cheese, plus extra for sprinkling
1/2 cup grated aged cheddar cheese, lightly packed
3 tbsp unsalted butter, melted plus extra for greasing dish (or margarine)
4 extra-large egg yolks, separated at room temperature
5 extra large egg whites, separated at room temperature
1 small onion, diced
1/4 tsp salt
1/4 tsp black pepper
1 pinch cayenne pepper
1/4 tsp nutmeg
4 tbsp all-purpose flour
10 oz frozen chopped spinach, thawed and squeezed dry
1/8 tsp cream of tartar

Directions:

Preheat oven to 400ºF
Spray inside surfaces of 8 x 8 cup souffle dishes or other 8 inch by 4 inch or higher bake able pot/casserole, then flour with the grated parmesan or other finely grated cheese. (this will give souffle traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height.
If using foil, treat as the pan sides. souffle will double in volume!
In small saucepan, melt butter, add the diced onion, and cook until translucent, about 5 minutes.
With wooden spoon, gradually stir in flour and cook stirring constantly, for 2 minutes.
OFF the heat, whisk in the hot milk, nutmeg, cayenne, 1/2 tsp salt and 1/4 tsp black pepper.
Cook over low heat, whisking constantly, for one minute, until smooth and thick.
OFF the heat, but while still hot, mix in the egg yolks.
Stir in the Cheddar, the Parmesan and the spinach and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement.
Beat on low speed for one miinute, on medium speed for one minute, then finally on high speed until firm, glossy speaks are formed.
Whisk one-quarter of the egg whites into the cheese sauce to lighten and then fold in the rest.
Pour into the prepared souffle dish, then smooth the top.
Draw a large circle on top with the spatula and place in the middle of the oven helps the soufflè eise evenly.
Turn the temperature down to 375ºF.
Bake for 30 to 35 minutes (don't peek) until puffed and brown.
Serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	116.87 Kcal (489 kJ)
Calories from fat	67.02 Kcal
		% Daily Value*
Total Fat	7.45g	11%
Cholesterol	77.92mg	26%
Sodium	205.49mg	9%
Potassium	185.99mg	4%
Total Carbs	5.01g	2%
Sugars	1.73g	7%
Dietary Fiber	0.93g	4%
Protein	8.09g	16%
Vitamin C	1.8mg	3%
Vitamin A	0.3mg	9%
Iron	0.9mg	5%
Calcium	145mg	14%

Amount Per 100 g
Calories	122.61 Kcal (513 kJ)
Calories from fat	70.31 Kcal
		% Daily Value*
Total Fat	7.81g	11%
Cholesterol	81.75mg	26%
Sodium	215.59mg	9%
Potassium	195.13mg	4%
Total Carbs	5.25g	2%
Sugars	1.81g	7%
Dietary Fiber	0.98g	4%
Protein	8.49g	16%
Vitamin C	1.9mg	3%
Vitamin A	0.3mg	9%
Iron	1mg	5%
Calcium	152.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Cheese and Chive Omelet

Butter, Eggs, Egg white, Chopped chives, Salt, Pepper and 1 more..
Ham and Cheese Macaroni

Elbow macaroni, Butter or 1/4 cup margarine and 11 more..
Cheese Souffle

Butter or margarine, Shredded parmesan cheese, Eggs and 9 more..
Soufflé Au Fromage

Unsalted butter, Unsalted butter and 11 more..
Artichoke and Broccoli Frittata / Crustless Quiche

Eggs, Milk, Marinated artichoke hearts, drained and 11 more..
Turkey Meatloaf and Gravy

Butter, Minced white onion, Minced green onions and 30 more..
Butternut Squash Soup

Chopped onions, Butter or 4 tbsp margarine and 9 more..