Spinach and Boursin Cheese SouffleFrom A BED & BREAKFAST AT LLEWELLYN LODGE
- 1 See below.
4 Tbls. (1/2 Stick) Butter
1 Cup Chopped frozen and thawed Spinach
3 Tbls All Purpose Flour
1 Cup Milk
4 Egg Yolks
1/2 Tsp. Salt
3/4 Cup Boursin Cheese
3 Tbls Chopped Chives
5 Egg Whites
Pinch of Salt
Preheat oven to 400 degrees. Butter an 8 cup soufflé dish. Melt 1 tablespoon butter in a heavy medium skillet over medium heat, add spinach and sauté until tender, about 3 minutes. Remove from the heat. Melt 3 tablespoons of butter in a heavy sauce pan over medium heat, add the flour and stir 3 minutes. Gradually whisk in the milk. Boil until very thick, stirring constantly, about 1 minute. Remove from the heat. Whisk in yolks one at a time. Whisk in the salt. (Can be made 2 hours ahead. Dot with butter and let stand at room temperature. Before continuing, rewarm over low heat until just lukewarm, stirring constantly.) Add the Boursin cheese and stir over low heat until melted. Add the spinach and chives.
Using clean beaters, beat egg whites with a pinch of salt until stiff but not dry. Stir 1/4 of whites into the yolk and cheese mixture to lighten. Gently fold in the remaining whites. Spoon into the prepared dish. Place in oven. Reduce the temperature to 375 and bake until puffed and golden on top and the soufflé still moves slightly when top is touched, about 30 - 35 minutes.
Serve immediately and cut with two forks.