Saute the spinach and shallot in the butter and oil until the spinach has wilted then set aside.

Melt the butter in a heavy 2qt saucepan over moderate heat, stir in the flour and cook the roux over low heat for 2 - 3 minutes until frothy.

Gradually stir in the heated milk and stir vigorously to combine. Increase the heat to medium and cook stirring with a whisk until the sauce is thick and smooth. Simmer on low heat for a few minutes then stir in the salt, pepper, and nutmeg.

Remove the pan from the heat and whisk in the egg yolks, then stir in the cheese and finally the cooked spinach mixture. Set the prepared sauce aside in a cool spot until ready to use.

Baking the Soufflé

Arrange the oven racks so the soufflé can be baked without a rack resting over it.

Heat the oven in the Convection or Convection Bake Mode at 350F (176C).

Generously butter the inside of the soufflé pan, this helps the soufflé rise and form a nice crust.

Beat the egg whites until foamy then add the cream of tartar. Continue beating rapidly until the whites are thick and stiff enough to hold their shape, just drooping over in soft peaks. Now fold the egg whites into the soufflé mixture before they subside.

Begin by folding in ¼ of the beaten whites into the prepared sauce, then add this mixture into the bowl with the rest of the egg whites. Using a light touch and a silicone spatula cut through the center and draw it towards the edge of the bowl, folding it up and over rather than just mixing in a circular pattern. This way you won’t deflate the egg whites. Smooth the top of the soufflé and place the dish in the oven.

Bake for 30 - 35 minutes until the sides are firm but the center is still slightly creamy. Serve immediately.

Serves 4

FAQ PAGE

OUR LATEST CONVECTION RECIPES