Spring Souffle

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 12 ounces fresh spinach, washed and stems removed
• 1 bunch watercress, washed and stems removed
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk
• 1/8 teaspoon ground nutmeg
• 4 ounces goat cheese (soft type)
• 4 egg yolks
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fresh chives, chopped
• 6 egg whites
• 4 drops lemon juice
• salt and pepper, to taste

Recipe

• 1 leave a bit of moisture on the spinach and watercress after cleaning. place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. drain well and squeeze in a kitchen towel to release moisture. chop coarsely and set aside.
• 2 preheat oven to 400-degree f. butter or coat with non-stick cooking spray a 2-quart round soufflé dish.
• 3 melt the butter in a heavy saucepan over low heat. add the flour and whisk until smooth. next, whisk in the milk, nutmeg, salt and pepper. raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. add the goat cheese and whisk until smooth. remove from heat and cool slightly.
• 4 beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. whisk the egg yolk mixture a bit at a time into the cool sauce. stir in the spinach-watercress mixture along with parsley and chives.
• 5 with an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
• 6 with a rubber spatula, gently fold one-quarter of the egg whites into the sauce. quickly and gently fold the remaining whites into the sauce until well combined. transfer to the prepared soufflé dish.
• 7 bake for 30 minutes or until soufflé is golden and puffed, yet still moist.
• 8 serve immediately.