Baby Spinach and Basil Soufflé

Baby Spinach and Basil Soufflé
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • sufficient quantity, butter

  • 1/2 cups
    (125 mL)

    prepared bechamel sauce

  • salt, pepper to taste

  • nutmeg to taste

  • 1

    french shallot, finely chopped

  • 1 cup
    (250 mL)

    baby spinach, finely chopped

  • 1 cup
    (250 mL)

    fresh basil, finely chopped

  • 2



Preheat oven to 425°F (220°C).

Butter each of four 1/2 cup (125 mL) ramekins. Mix the béchamel sauce, salt, pepper and nutmeg.

Brown the shallot, spinach and basil in a little butter in a skillet. Season to taste. Press in a strainer to remove liquid. Let cool.

Separate the egg whites and yolks and beat the whites to soft peak by adding a pinch of salt. In the béchamel, add the egg yolks one by one, stirring well as each one is added. Then, fold the beaten whites into the mixture, using a wood spoon, always stirring in the same manner.

Gently add the spinach mixture. Spread in the ramekins and put in the oven for 15 minutes.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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