Summer Spinach Soufflé
Fromager d'Affinois Ail et Fines Herbe, Comté, Spinach Purée, Mixed Greens, Shallot Vinaigrette
Chef Alexia Duchêne of Le Chêne | New York, NY
Yield: 2 soufflés
“Summer asks for lightness, but I am not willing to give up a little decadence even when the heat sets in. This soufflé is my answer: as light as air, yet rich enough to feel like a treat. A smooth spinach purée folds into the base for color and a clean green flavor, while Fromager d'Affinois ail et fines herbes is melted straight into the mixture and brings a gentle garlic and herb kick. I serve it the moment it leaves the oven, alongside a sharply dressed salad whose acidity resets the palate between forkfuls. It is the kind of dish that feels indulgent and refreshing at once, which is exactly what I want on a warm evening.” — Chef Alexia Duchêne
Adapted by StarChefs | June 2026 | Photo: Alexander Zeren
INGREDIENTS
Vinaigrette:
1 shallot, minced
15 grams lemon juice
5 grams Dijon mustard
30 grams olive oil
Kosher salt
Spinach Purée:
Kosher salt
200 grams spinach
Soufflé Base:
Softened butter
15 grams grated aged Comté
20 grams cubed butter
20 grams all-purpose flour
150 milliliters warmed whole milk
60 grams Fromager d'Affinois Ail et Fines Herbes, rind removed
Kosher salt
2 egg yolks
To Assemble and Serve:
3 egg whites
120 grams young mixed greens
METHOD
For the Vinaigrette:
In a bowl, whisk together shallots, lemon juice, and mustard. Stream in oil, whisking until mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
For the Spinach Purée:
Bring a pot of salted water to a boil. Add spinach and blanch 30 seconds. Shock in an ice bath. Once cooled, drain and squeeze to remove all excess liquid. Transfer to a blender and purée until smooth. Season with salt. Pass through a fine-mesh sieve. Set aside.
For the Soufflé Base:
Brush the inside of porcelain ramekins with butter. Coat with grated cheese, tapping to remove excess. Refrigerate. In a saucepan over medium heat, melt cubed butter. Whisk in flour and cook 2 minutes, or until a light roux is formed. Add milk and whisk until a smooth béchamel is achieved. Remove from heat and stir in Fromager d'Affinois and 60 grams Spinach Purée. Stir until well combined. Season with salt. Let cool. Whisk in egg yolks. Cover with plastic wrap and set aside.
To Assemble and Serve:
Heat a combination oven to 340°F at twenty-percent humidity and low fan speed. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites until medium peaks are formed. Working in batches, fold egg whites into Soufflé Base. Transfer to prepared ramekins. Bake 11 minutes, or until risen and golden. Let cool. In a mixing bowl, toss greens with desired amount Vinaigrette. Serve alongside Soufflé.
