By Alison Ashton
Nothing showcases the culinary power of eggs quite like a soufflé. The yolks bind and enrich the base while the beaten whites leaven the soufflé for its characteristic light, airy texture. This is a classic spring version, but you could add mushrooms, substitute different vegetables, or swap the cheese for a different variety. Prepare the base ahead of time and refrigerate, if you like, but wait until just before baking to combine the base with the beaten egg whites. (Save the extra egg yolk to make Pasta with Asparagus and Prosciutto.) The soufflé begins to deflate as soon as it comes out of the oven, so serve it immediately with a “Bon Appetit!” in your best Julia Child imitation. Pair it with a green salad dressed in Mustard-Shallot Vinaigrette and dry white wine for a light supper.
2 tablespoons plus 1/2 teaspoon grapeseed or canola oil, divided
2 tablespoons dry breadcrumbs
1 (13-ounce) bunch fresh spinach, washed and tough stems removed
1 garlic clove, minced
1 cup low-fat milk
3 tablespoons unbleached all-purpose flour
Sea salt and freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg yolks
5 large egg whites, at room temperature
3/4 cup (3 ounces) shredded Gruyere cheese
Preheat oven to 425. Position rack on lowest level in oven.
Oil a 1.5-quart soufflé dish with 1/2 teaspoon oil. Dust sides and bottom with breadcrumbs and chill.
Heat a large nonstick skillet over medium-high heat. Add spinach, with water clinging to it from washing, in batches. Sauté 2 minutes, or until wilted. Dry spinach thoroughly in a clean kitchen towel, squeezing out any excess moisture. Chop finely.
Heat milk in small saucepan over medium heat to 180 (until tiny bubbles form around edge); do not boil.
Heat remaining 2 tablespoons oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, or until fragrant. Add flour and cook 2 minutes, or until flour loses its raw taste, stirring constantly. Remove from heat and whisk in warm milk. Whisk constantly over medium heat for 1 minute, or until very thick, then mix in salt and nutmeg. Whisk in egg yolks, one at a time. Stir in spinach. Scrape yolk mixture into a large bowl.
Using electric beaters, beat egg whites until stiff, satiny peaks form; do not overbeat. Using a rubber spatula, gently fold one-fourth of whites into yolk mixture. Repeat with remaining whites, sprinkling in a handful of cheese at a time. Gently scrape mixture into prepared dish.
Place dish in oven and reduce heat to 375F. Bake 35 minutes or until puffy and lightly browned.