Spring Souffle

Directions

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 souffle 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 souffle dish.
7. 7
   Bake for 30 minutes or until souffle is golden and puffed, yet still moist.
8. 8
   Serve immediately.