Spinach And Roquefort Souffles

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter
• softened butter, for brushing
• 1/4 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 10 ounces drained frozen chopped spinach
• 1 tablespoon chives
• 6 large eggs, separated
• 5 ounces roquefort cheese
• 1/2 teaspoon cream of tartar

Recipe

• 1 preheat the oven to 400° and brush seven 1-cup ramekins with butter. lightly coat the ramekins with 2 tablespoons of the parmigiano-reggiano and set them on a sturdy baking sheet.
• 2 in a medium saucepan, melt the 4 tablespoons of butter. whisk in the flour and cook over moderate heat for 1 minute. whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. stir in the salt and cayenne. off the heat, whisk in the egg yolks. let cool slightly. transfer to a large bowl and stir in the roquefort, spinach and chives.
• 3 in a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. increase the speed to high and beat until firm peaks form. with a rubber spatula, fold the egg whites into the soufflé base until no streaks of remain.
• 4 spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. run your thumb inside the rim of each ramekin to help the soufflés rise evenly. sprinkle the remaining parmigiano-reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. alternatively, bake in a 7-cup soufflé at 375° for 40 minutes. serve immediately.