Prep 45 minutes Total 1 hr 15 min

Ingredients

  • 55 grams butter, unsalted
  • 6 tablespoons flour
  • 1 ¼ cups buttermilk
  • 10 oz. frozen chopped spinach, thawed, squeezed dry
  • 1 ½ cups parmesan cheese, grated
  • 6 large egg yolks
  • 2 teaspoons salt
  • ¾ teaspoon black pepper
  • 8 large egg whites

Directions

1. Preheat oven to 375*F. Butter 8 1-cup soufflé dishes. Place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour. Whisk 1 minute. Add buttermilk. Whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
2. Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
3. Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.



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