Nothing showcases the culinary power of eggs quite like a souffle. The yolks bind and enrich the base while the beaten whites leaven the souffle for its characteristic light, airy texture. This is a classic spring version, but you could add mushrooms, substitute different vegetables for the spinach, or swap the Gruyere cheese for a different variety. (Save the extra egg yolk to make Pasta with Asparagus and Prosciutto.) The souffle begins to deflate as soon as it comes out of the oven, so serve it immediately with a “Bon Appetit!” in your best Julia Child imitation. Pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
[amd-zlrecipe-recipe:151]
Nice photo. It looks scrumptious. I will try this some time. Thanks! 🙂
What kind of info are you looking for? More cooking techniques, ingredient info?
Terrific recipe. Just made and served it. I didn’t have Gruyere, so I substituted Parmesan. It was still good, but lacks the sharpness which Gruyere would have, so next time, I’ll use the recommended cheese. My photo of our souffle looks just as good as the image with the recipe.
I’m so glad, Nomi! And thank you … I have spinach in the fridge and now I know what I’m going to do with it.