Ingredients Jump to Instructions ↓

  1. The Garlic Infusion

  2. 3/4 to 1 cup minced green garlic ,

  3. about 5 small heads

  4. 1 cup cream or half-and-half

  5. 1 thyme sprig The Souffle

  6. 4 tablespoons unsalted butter , plus extra for the dish

  7. 1/2 cup freshly grated Parmesan cheese

  8. 1 bunch spinach , stems removed, or 12 to 16 ounces loose, young spinach leaves

  9. 4 tablespoons all-purpose flour

  10. 11/3 cups milk

  11. sea salt and freshly ground pepper

  12. 1 scant cup (about 4 ounces) mild goat cheese

  13. 4 egg yolks

  14. 6 egg whites

Instructions Jump to Ingredients ↑

  1. 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.

  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.


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