Summer Spinach Soufflé by Chef Alexia Duchêne

Spinach Purée :

• 200 grams fresh spinach (to yield about 60 grams purée)
• Kosher salt 

Pot Preparation : 

• Softened unsalted butter, as needed
• 15 grams aged Comté, finely grated 

Soufflé Base : 

• 20 grams unsalted butter, in cubes
• 20 grams all-purpose flour
• 150 milliliters whole milk, hot
• 60 grams Fromager d’Affinois ail et fines herbes, rind removed
• 60 grams spinach purée (from above)
• 2 egg yolks
• Kosher salt
• 3 egg whites 

Tangy Herb Salad : 

• 120 grams young mixed greens (frisée, arugula, mâche)
• 1 small shallot, minced
• 15 grams fresh lemon juice
• 5 grams Dijon mustard
• 30 grams olive oil
• Kosher salt 

• For the Spinach Purée : 

Bring a pot of salted water to a boil and set a bowl of ice water alongside. Blanch the spinach 30 seconds, until bright green, then transfer to the ice water to stop the cooking and hold the color. Drain and squeeze very dry. Blend until completely smooth, adding a few drops of water only if needed to bring it together. Season with salt and pass through a fine mesh sieve for a silky purée. You should have about 60 grams. 

• For the Pot Preparation : 

Brush the inside of each small ovenproof pot with softened butter, using upward strokes from base to rim to help the soufflé climb. Coat the interiors with grated Comté, turning each pot to cover the sides evenly and tapping out any excess. Refrigerate until ready to fill. 

• For the Soufflé Base : 

In a saucepan over medium heat, melt the cubed butter. Whisk in the flour and cook 1 to 2 minutes to a light roux, without coloring. Gradually whisk in the hot milk and cook, whisking constantly, until you have a thick, smooth béchamel. Remove from the heat and stir in the Fromager d’Affinois until melted and fully incorporated. Add the spinach purée and stir until the base is evenly colored, then season with salt. Let cool slightly, then whisk in the egg yolks. Cover the surface directly with plastic wrap and keep at room temperature. 

• For the Tangy Herb Salad : 

In a bowl, whisk together the shallot, lemon juice, and Dijon. Stream in the olive oil while whisking until emulsified. Season with salt. Reserve the greens and dress just before serving. 

• To Assemble and Serve : 

Heat a combi oven to 340°F (170°C), 20% humidity, low fan (setting 2). In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites to medium peaks. Whisk one-third of the whites into the soufflé base to loosen it, then gently fold in the remaining whites in two additions, keeping the mixture light. Spoon the mixture into each prepared pot to just below the rim and level the tops. Run a thumb around the inner edge of each rim to help an even rise. Bake 11 to 12 minutes, until risen and golden and barely set at the center. Toss the greens with the dressing. Bring the soufflés straight from the oven to the table in their pots, with the salad alongside. 

Recipe by @lechenenyc – Go on the restaurant page !

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