Another Savory Souffle

Just a slice of heaven unless doctors have decided eggs are bad for you this week

Just a slice of heaven unless doctors have decided eggs are bad for you this week

Just because there is no meat in this does not mean it is healthy.

It is really really good though.

Maybe skip dessert for breakfast tomorrow.

This can be made into one large souffle or into many individual servings depending on the dish you want to bake it in. Smaller souffles will cook faster so pay attention to the cooking time.

Asparagus and Spinach Souffle

  • 3 green onions diced
  • 8 tbsp butter
  • 10 asparagus
  • 1 1/2 cups chopped fresh spinach
  • 6 tbsp flour
  • 2 cups whole milk
  • 8 eggs separated
  • 2 tbsp fresh rosemary chopped
  • 1 cup grated Romano

Preheat oven to 400 degrees. Butter and flour whatever pan the souffle will be cooked in, knocking out any loose flour. Cut asparagus into small pieces setting the tips aside. In a large frying pan over medium heat, saute white parts of green onion in the remaining stick of butter until it begins to darken, about 5 minutes. Add asparagus, except tips, and cook until it starts to soften. Add spinach and asparagus tips and wilt spinach. Add flour and stir until incorporated and it begins to cook, about two minutes. In a small pan bring milk to a low simmer and gradually add to vegetable pan. Stirring constantly over medium heat, bring to a low boil and thicken. Remove pan from heat and whisk in egg yolks, rosemary and Romano. Season with salt and pepper. In an electric mixer add egg whites and a pinch of salt. Whip on medium high speed until whites form stiff peaks. A quarter at a time add egg whites to vegetable mixture gently folding them into the batter trying to keep as much air in the whites as possible. Pour mixture into prepared pan and set in the middle of the oven. Turn heat down to 375 degrees and bake until puffed and golden brown on top, about 50 minutes. Try not to open the oven door while it bakes or the souffle could fall. It is done when a tester comes out almost clean, the souffle is golden and puffed.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, vegetarian and tagged , , , . Bookmark the permalink.

15 Responses to Another Savory Souffle

  1. A_Boleyn says:

    The flavours in this soufflé sound amazing. I’m curious how many servings this makes.

  2. Asparagus and spinach! Sounds like my kind of souffle.

  3. Eva Taylor says:

    I’m still waiting for local asparagus, it’s been such a late season here. I’m going to make this for sure, but I’ll have to make it slightly healthier, great looking souffle.

    • A_Boleyn says:

      I’ll keep an eye out for your adaptation, Eva. That way, I can eat that bag of chips that’s been calling my name every time I pass by the snack display. 🙂

  4. wowie zowie that is beautiful! Very very delicious looking as well.

  5. Kristy says:

    Mmmm! This looks so good. It would be a great breakfast for dinner meal for sure. 🙂

  6. ChgoJohn says:

    I need to round up some dinner guests. This looks soo very good, Greg!

  7. Mad Dog says:

    Listen to your body and not the Drs 😉

  8. My mouth is totally watering. Looks fantastic despite said unhealthy vibe.

  9. Yum… love the combination of cheese and herbs in this! 😀

  10. Reblogged this on but4less and commented:
    This looks delish!

  11. nancyc says:

    I’ve never made a dish with both asparagus and spinach in it, but I like both–will need to try it!

  12. Pingback: Sunday Suppers: Eggs and Cheese | Rufus' Food and Spirits Guide

  13. renxkyoko says:

    Archived ! Thanks for sharing.

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