Posted by - Elena Gustavson
Souffles have become a go-to, quick and easy meal during the week for my busy household. Crazy, right? Not when you have Fanny Farmers recipe for Sturdy Souffle! Because the eggs are not separated, but beaten whole, this dish is a cinch to make. Although it does not rise as high as a traditional souffle, it does come out round, shiny and brown.
I typically serve this souffle on chilly nights and when paired with a bowl of cold weather greens (like spinach, baby kale, miners lettuce, etc.) tossed with apples, dried cranberries and goat cheese, it becomes a super fast, super healthy and super tasty meal that all three of my kids enjoy. If I have some extra time or company coming, I throw together a pot of veggie and bean soup with crusty fresh bread for dipping.
Tonight's souffle comes two ways. By dividing the same recipe, into separate ramekins, I can add tasty treats for more grown-up palates. If you have only a 1 quart souffle dish, this recipe will fit nicely into it, with or without the additions. I have also been know to hazard best guesses and put this into whatever I could find. Always comes out delicious.
Below, is my adaptation of Fanny Farmers Sturdy Souffle:
4 T butter, unsalted
1/4 cup + 2T of flour
1 1/4 cup hot milk
1/4 cup cream
pinch of salt
1/2 c freshly grated Parmesan Cheese
4 T blue cheese, crumbled
1/4 c finely chopped, fresh baby spinach
4 eggs, well beaten
Preheat oven to 375F. Butter four, 1 cup ramekins or ovenproof bowls/baking dishes with high sides. Sprinkle containers with some of the parmesan cheese. Place these containers into one large baking dish or two smaller dishes. You will fill these "base dishes" with water before baking the souffles.
In a medium saucepan, melt butter. Stir in flour with a whisk, blending until smooth. Cook over low heat, stirring constantly, for 2 to 3 minutes, until smooth and thick.
Carefully add hot milk, stirring constantly and quickly, for 3 minutes, until smooth and very thick. Add salt and remaining parmesan cheese, blending until the cheese is completely incorporated into the sauce. Remove from heat.
Add 3 to 4 tablespoons of the hot cheese base to the eggs, to temper the eggs, then return the egg-sauce mixture to the saucepan and beat until smooth.
In two of the 1 cup ramekins, divide the blue cheese and spinach evenly. Pour the souffle base on top until 1/2 inch from the top and mix gently with a spoon. In the remaining ramekins, pour in the remaining base.
Using a small pitcher, pour water into the "base dishes", so that the water comes up about 1/2" up the sides of the ramekins. Transfer to the preheated oven and bake about 20 to 25 minutes, or until raised, pouffed and lightly browned.
Pairs nicely with mixed and dressed greens and/or soup. Enjoy with a classic rhone wine, hard cider or sparkling water.
Other ideas: mushrooms, fresh thyme, gruyere; goat cheese, kale and carmelized onions; ham and cheddar;