Recipes for the Web

Barrington Software Incorporated

Twice-Baked Spinach Soufflés

Twice-baked means twice as good. This spinach soufflé is light and airy inside, but the second

baking in a sauce creates a savory, satisfying crust.

Yields six 1-cup soufflés.

1 lb. fresh spinach

1 Tbs. unsalted butter

1 medium onion, finely chopped

1 clove garlic, finely chopped

Pinch freshly grated nutmeg; more for the sauce

1 tsp. salt; more for the sauce

1/4 tsp. freshly ground black pepper; more for the sauce

5 large egg yolks

7 large egg whites

FOR THE WHITE SAUCE:

1-1/2 cups milk

4 Tbs. unsalted butter

1/4 cup all-purpose flour

1-1/2 cups light cream

1-1/4 oz. (1/2 cup) shredded Gruyère cheese

For the entire step-by-step process and full story on twice-baked soufflés check out the issue 28 of

Fine Cooking. We've put just a bit of it here, along with a video demonstration of Anne Willan's

technique.

Anne Willan is the founder and director of La Varenne Cooking School. Her latest book is Anne

Willan's Cook It Right (Reader's Digest, 1998). Photos: Ben Fink.