Spinach and Green Garlic Soufflé

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant spinach and green garlic soufflé offers a sophisticated take on a classic French technique. By combining seasonal green garlic with fresh, vibrant spinach and tangy goat’s cheese, this vegetarian dish delivers a delicate balance of earthy and savoury flavours. The light, airy texture is achieved through careful folding of the egg whites, resulting in a beautifully risen centrepiece that is sure to impress dinner guests.

Perfect as a vegetarian starter or a light lunch served alongside a crisp green salad, this recipe is surprisingly approachable for home cooks. Green garlic provides a much milder, grassier note than cured bulbs, making it a wonderful match for the creamy béchamel base. Whether baked in a traditional tall dish or a shallow gratin tray, this soufflé is a comforting yet refined addition to your cooking repertoire.

Ingredients for Spinach and Green Garlic Soufflé

110 to 150g minced green garlic, about 5 small heads
240ml cream or half-and-half
1 thyme sprig
4 tablespoons unsalted butter, plus extra for the dish
1/2 cup freshly grated Parmesan cheese
1 bunch spinach, stems removed, or 12 to 450g loose, young spinach leaves
4 tablespoons plain flour
325ml milk
sea salt and freshly ground pepper
1 scant cup (about 110g ) mild goat cheese
4 yemas de huevo
6 claras de huevo

How to make Spinach and Green Garlic Soufflé

Preheat the oven to 191°C. 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.