spring souffle

How To Make spring souffle

• 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 clean kitchen towel to release moisture. Chop coarsely and set aside.
• 2

  Preheat oven to 400 degrees F. Butter or coat with non-stick cooking spray a 2-quart round souffle 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. Whisk in 1/4 cup cooled sauce.
• 5

  Continue whisking the egg yolk mixture, a bit at a time, into the cooled sauce. Stir in the spinach-watercress mixture along with parsley and chives.
• 6

  With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.
• 7

  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 souffle dish.
• 8

  Bake for 30 minutes or until souffle is golden and puffed, yet still moist.
• 9

  Serve immediately.
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