Spring Souffle

• fresh spinach, washed and stems removed↗12 ounces
• watercress, washed and stems removed↗1 bunch
• unsalted butter↗4 tablespoons
• all-purpose flour↗3 tablespoons
• milk↗1 1⁄4 cups
• ground nutmeg↗1⁄8 teaspoon
• goat cheese (soft type)↗4 ounces
• egg yolks↗4
• fresh parsley, chopped↗1 tablespoon
• fresh chives, chopped2 teaspoons
• egg whites↗6
• drops lemon juice↗4 drops
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside.

2. 2

   Preheat oven to 400-degree F. Butter or coat with non-stick cooking spray a 2-quart round soufflé dish.

3. 3

   Melt the butter in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until the mixture is thick and slightly boiling. Add the goat cheese and whisk until smooth. Remove from heat and cool slightly.

4. 4

   Beat egg yolks in a medium bowl until lemon-colored and whisk a 1/4 cup cooled sauce into them. Whisk the egg yolk mixture a bit at a time into the cool sauce. Stir in the spinach-watercress mixture along with parsley and chives.

5. 5

   With an electric mixer, begin to beat the egg whites with the lemon juice until frothy, then continue beating until stiff but not dry.

6. 6

   With a rubber spatula, gently fold one-quarter of the egg whites into the sauce. Quickly and gently fold the remaining whites into the sauce until well combined. Transfer to the prepared soufflé dish.

7. 7

   Bake for 30 minutes or until souffle is golden and puffed, yet still moist.

8. 8

   Serve immediately.