Spinach and Green Garlic Soufflé
By July 24, 2012Published:
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
- 3/4 - 1 cup green garlic minced
- 1 cup cream
- 1 sprig fresh thyme
- 4 tablespoons Butter plus extra for the dish
- 1/2 cup parmesan cheese freshly grated
- 1 bunch spinach stems removed, about 12-16 ounces loose
- 4 tablespoons all-purpose flour
- 1 1/3 cup milk
- Ground black pepper and Salt
- 1 scant cup goat cheese mild
- 4 eggs yolks only
- 6 eggs whites only
- Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
- Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
- Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
- Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
- Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.