Spinach-Parmesan Soufflés
['1/4 cup (1/2 stick) unsalted butter', '6 tablespoons all purpose flour', '1 1/4 cups buttermilk', '1 9-to 10-ounce package frozen chopped spinach, thawed, squeezed dry', '1 1/2 cups grated parmesan cheese', '6 large egg yolks', '2 teaspoons coarse kosher salt', '3/4 teaspoon freshly ground black pepper', '8 large egg whites', '8 1-cup soufflé dishes or custard cups']
Preheat oven to 375°F. Butter eight 1-cup soufflé dishes or custard cups; place on large rimmed baking sheet. Melt 1/4 cup butter in large saucepan over medium heat. Add flour; whisk 1 minute. Add buttermilk; whisk 1 minute. Stir in spinach and next 4 ingredients. Set aside.
Using electric mixer, beat egg whites in large bowl until firm peaks form. Fold egg whites into spinach mixture in 3 additions. Divide equally among prepared dishes.
Bake soufflés until puffed and brown on top, about 30 minutes. Serve immediately.
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