Spinach and Parmesan Soufflés

Spinach and Parmesan Soufflés

Crème fraîche and breadcrumbs make a creamy base for Parmesan cheese and spinach in this stress-free version of a traditional soufflé. Serve with new potatoes and steamed baby vegetables.

Quick look

  • prep 15 min    cook 15 min
  • serves 4


  • 1 tbsp soft butter
  • 16 oz. baby spinach
  • 1 slice white bread, about 40g, crusts removed
  • 2/3 cup half-fat crème fraîche
  • 5 eggs, separated
  • 1 3/4 ounces grated Parmesan, or Italian-style hard cheese
  • Freshly grated nutmeg, to taste

    How to make it   30 minutes

  • 1

    Cook the spinach Preheat the oven to 425°C. Lightly butter the inside of four 250ml ovenproof dishes. Tip the washed spinach into a dry pan with only the moisture left on the leaves and stir over a low heat for about 2 minutes or until wilted. Leave to drain while making the breadcrumbs.

  • 2

    Make the soufflé base. Tear the bread into small pieces and process in a food processor or blender to make fine crumbs. Squeeze as much liquid as possible out of the drained spinach, then add to the crumbs with half the crème fraîche and process to make a coarse purée. Add the remaining crème fraîche and process for a few more seconds until just combined.

  • 3

    Finish the base Add the egg yolks to the food processor or blender with 3 tbsp of the grated Parmesan cheese. Season and add plenty of nutmeg, then process again to make a smooth purée.

  • 4

    Lighten the mixture Whisk the egg whites in a large bowl until stiff. Tip the spinach mixture on to the egg whites and carefully fold together using a large metal spoon. Sprinkle half the remaining Parmesan inside the prepared dishes and set them on a baking sheet. Spoon the soufflé mixture into the dishes. Sprinkle with the remaining Parmesan, then bake for 15 minutes or until puffed and golden brown. Serve at once.

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