Gruyere Souffle

Soufflés are magic and almost as important...easy to make! The word soufflé is a form of the French verb souffler which means "to blow up" or more loosely "to puff up." 

When Robin and I first met, I made this soufflé for her. That was many moons (and a few decades) ago. The recipe is just as tasty today as it was then. Turn the lights down low, light a couple of tall candles for the table and serve with a fresh garden salad, croissants and a crisp white wine. 

Ingredients: 

2 tablespoons unsalted butter (room temperature) 

1/3 cup plain breadcrumbs (matzo meal works well too) 

5 ounces fresh spinach – about 5 cups (trimmed and washed) 

2 tablespoons flour 

¾ cup plus 2 tablespoons milk 

½ cup grated Gruyere cheese 

Salt and fresh ground pepper to taste 

2 large eggs (separated) 

2 large egg whites (discard or reuse yolks) 

Directions: 

Preheat oven to 375 degrees. 

Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted - about 4 minutes. Transfer to a strainer to cool; press to release liquid. 

In a medium saucepan, melt butter over medium heat until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Gradually whisk in milk. Cook, whisking all the time, until lumps are gone and mixture is thickened – about 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer soufflé base to a large bowl. 

In a food processor, pulse spinach and the two egg yolks until coarsely pureed. Add 1/4 cup soufflé base; pulse until blended. Stir spinach mixture into remaining soufflé base. 

In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat) - about 3 minutes. In 2 additions, gently fold egg whites into soufflé base. Pour batter into prepared dish and bake until soufflé is tall, browned, and firm to the touch - about 35 minutes. (Avoid opening oven during first 30 minutes of baking.) 

Serve immediately (before it goes poof and deflates).