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 Yolks

free-range

Butter

NutsSeeds

handful

Basil

fresh

handful

Parsley

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Other

piece

Egg Whites

free-range

Vegetables

handful

Spinach

Method

Preheat the oven to 200°C.

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

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

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

Fold the whisked egg whites carefully into the cheese mixture.

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

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

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

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