Spinach and Parmesan Soufflé

Spinach and Parmesan Soufflé Recipe - Vegetarian Food from Moldova and Romania

Region / culture: Moldova, Romania | Servings: 4 |

Vegetarian diet

Introduction

Spinach and Parmesan Soufflé is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner. This light and fluffy soufflé is packed with the flavors of fresh spinach and savory Parmesan cheese, making it a favorite among both adults and children.

History

The origins of the soufflé can be traced back to France, where it was first created in the early 18th century. The word "soufflé" comes from the French verb "souffler," which means "to blow" or "to puff." This refers to the way the dish rises and puffs up in the oven, creating a light and airy texture.

Ingredients

2 lb / 1 kg spinach
1 tbsp flour
1 cup sour cream
3 tbsp parmesan (or other cheese)
2 tbsp butter
3 eggs
salt
breadcrumbs

How to prepare

Boil the spinach in salted water, then drain and finely chop. Set aside.
In a pan, fry the flour with the butter for a short time. Add the spinach and fry for a few minutes. Then, add the sour cream.
Remove from heat and mix well, adding the Parmesan or any other cheese.
Allow the mixture to cool, then add the egg yolks one by one, followed by the whipped egg whites.
Pour the mixture into a buttered and bread crumbed mold.
Bake at medium heat until it rises. Serve hot.

Variations

Add cooked bacon or ham for a meaty twist.
Substitute other types of cheese, such as Gruyere or cheddar, for a different flavor profile.
Mix in herbs like thyme or parsley for added freshness.

Cooking Tips & Tricks

Be sure to thoroughly drain and chop the spinach before adding it to the mixture to prevent excess moisture.

- Folding in the whipped egg whites gently and carefully will help the soufflé rise properly.

- Preheating the oven and baking the soufflé at the right temperature is crucial for achieving the perfect rise and texture.

Serving Suggestions

Serve the Spinach and Parmesan Soufflé as a main dish with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

The key to a successful soufflé is to fold in the whipped egg whites gently and bake the dish at the right temperature to achieve the perfect rise.

Ingredient Substitutions

If you don't have spinach, you can use other leafy greens like kale or Swiss chard. You can also substitute the Parmesan cheese with another type of hard cheese.

Make Ahead Tips

You can prepare the soufflé mixture in advance and refrigerate it until ready to bake. Just be sure to bring it to room temperature before baking.

Presentation Ideas

Serve the Spinach and Parmesan Soufflé straight from the oven in the baking dish for a rustic presentation. Garnish with fresh herbs or a sprinkle of extra cheese.

Pairing Recommendations

Pair the Spinach and Parmesan Soufflé with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir.

Storage and Reheating Instructions

Leftover soufflé can be stored in the refrigerator for up to 2 days. Reheat in the oven at a low temperature to maintain the texture.

Nutrition Information

Calories per serving

Each serving of Spinach and Parmesan Soufflé contains approximately 250 calories.

Carbohydrates

Each serving of Spinach and Parmesan Soufflé contains approximately 10 grams of carbohydrates.

Fats

Each serving of Spinach and Parmesan Soufflé contains approximately 15 grams of fats.

Proteins

Each serving of Spinach and Parmesan Soufflé contains approximately 12 grams of proteins.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron, calcium, and magnesium. Parmesan cheese also provides calcium and phosphorus.

Alergens

This recipe contains dairy (cheese, sour cream, butter) and eggs, which may be allergens for some individuals.

Summary

Spinach and Parmesan Soufflé is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Spinach and Parmesan Soufflé is a classic dish that is sure to impress your guests with its light and fluffy texture and delicious flavors. With a few simple ingredients and some careful preparation, you can create a gourmet meal that is both nutritious and satisfying.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Spinach and Parmesan Soufflé. It was back in the summer of 1975, a hot and humid day in July. I was visiting my dear friend Margaret, who lived in a charming little cottage on the outskirts of town. Margaret was an exceptional cook, always trying out new recipes and adding her own twist to them.

That particular day, Margaret had invited me over for lunch, and I could smell something delicious wafting from her kitchen as soon as I walked in the door. I followed the enticing aroma to the stove, where Margaret was busy whisking eggs and folding in spinach and cheese.

"What are you making, Margaret?" I asked, peering over her shoulder.

"It's a Spinach and Parmesan Soufflé," she replied with a smile. "It's a recipe I learned from my mother, who learned it from her mother. It's been in our family for generations."

I watched in awe as Margaret deftly poured the mixture into a buttered soufflé dish and placed it into the oven. The soufflé rose beautifully, puffing up like a fluffy cloud before turning a golden brown.

As we sat down to eat, the soufflé was light and airy, with a rich and savory flavor that melted in my mouth. I couldn't get enough of it, and Margaret was kind enough to share the recipe with me before I left that day.

Since then, I have made this Spinach and Parmesan Soufflé countless times, always with fond memories of that summer day at Margaret's cottage. I have added my own touches to the recipe over the years, tweaking and perfecting it to suit my taste.

The key to a successful soufflé, I have found, is to carefully separate the eggs and beat the whites until they form stiff peaks. This ensures that the soufflé will rise properly and have a light and airy texture. I also like to sauté the spinach with garlic and onions before adding it to the mixture, for an extra layer of flavor.

One of my favorite memories of making this soufflé was when my grandchildren were visiting. They were skeptical at first, unsure of the green flecks in the mixture. But once they took their first bite, their faces lit up with delight.

"Grandma, this is delicious!" they exclaimed, reaching for seconds.

I smiled at their enthusiastic response, happy to pass down this treasured recipe to the next generation. Cooking has always been a way for me to connect with my loved ones, to share stories and memories over a shared meal.

As I continue to cook and experiment in the kitchen, I am reminded of all the wonderful people and places that have influenced my culinary journey. Each recipe tells a story, a tale of tradition and history passed down through generations.

And so, whenever I make my Spinach and Parmesan Soufflé, I am filled with gratitude for Margaret and her family, for sharing this delicious recipe with me so many years ago. It is a dish that brings joy and comfort, a taste of the past that will always hold a special place in my heart.