Spinach Soufflé

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A nice little starter: Spinach soufflé, baked in ramekins. It's easy to prepare and very elegant.


  • 4 tbsp butter
  • 1 oz / 30g flour
  • ½ cup / 120 ml whipping cream
  • 7 oz / 200g frozen spinach (chopped)
  • ¼ cup / 60ml whipping cream
  • 5 eggs, separated into whites an yolks
  • ¼ tsp freshly ground pepper
  • ¼ tsp salt (or to taste)
  • 1/8 tsp cayenne pepper
  • 1/8 tsp freshly ground nutmeg
  • butter to grease the ramekins


  1. Melt the butter in a heavy saucepan over medium heat
  2. Add the flour, cook for ca. 5 minutes, do not brown (reduce heat if necessary)
  3. Slowly stir in ½ cup / 120 ml whipping cream. Season with salt, pepper, cayenne and nutmeg.
  4. Reduce heat, cook for ca. 30 minutes. Then remove from heat.
  5. Preheat oven to 400°F; / 200°C
  6. Grease 6 ramekins with butter.
  7. In a separate pot bring 1 cup / 240ml water to a boil. Add a bit of salt and the frozen spinach. Cook for 4-5 minutes. Drain.
  8. Stir spinach into the Béchamel. Add ¼ cup / 60ml of cream. Add egg yolks. Stir well.
  9. Whisk egg whites to stiff peaks. Carefully combine with the spinach-bechamel mixture. Avoid deflating the foam as much as possible.
  10. Distribute equally over the ramekins. Bake for ca. 15-20 minutes until the surface starts to brown lightly.
  11. Serve immediately.

Yields 6 servings

Preparation time ca. 60-90 minutes


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