Stilton and Spinach Soufflé

A light Stilton soufflé served over sautéed spinach and finished with a fresh basil and parsley pesto.

Vegetarian Cheese French Spinach Soufflé

Estimated Nutrition

Calories

1042.5

kcal / serving

1042.5 kcal total

Carbs

6.2g

per serving

6.2 g total

Fat

96.4g

per serving

96.4 g total

Protein

37.8g

per serving

37.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Dairy

Stilton

crumbled

piece

Egg Yolk

free-range

piece

Egg White

free-range

Butter

NutsSeeds

handful

Basil

fresh

handful

Parsley

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

handful

Spinach

Method

Whisk egg whites in a clean bowl until stiff peaks form.

Blend basil, parsley, and oil in a food processor until smooth and season.

Bake the soufflé in the oven for 6-7 minutes until set and golden.

Melt the Stilton gently in a small ovenproof frying pan over low heat.

Melt butter in a pan and sauté spinach for 2-3 minutes until wilted.

Stir in the mustard, remove from heat, and mix in the egg yolks.

Serve the soufflé on a bed of spinach with drizzled pesto.

Preheat the oven to 200°C.

Fold the whisked egg whites carefully into the cheese mixture.