Spinach and Green Garlic Soufflé

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 egg yolks

• 6 egg whites

How to make Spinach and Green Garlic Soufflé

1. 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.

2. 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.

3. 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.

4. 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.

5. 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

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.