This spinach soufflé is flecked with green and flavored with green garlic. Of course, the Parmesan and fresh goat cheeses don’t hurt. It’s an ideal breakfast, brunch, or light lunch dish.–Deborah Madison
LC Just The Thing Come Spring Note
We find this lovely soufflé to be just the perfect thing come spring, whether morning, noon, or night. No need to fear the pungency of green garlic, which are scallion-like precursors to garlic bulbs available only during spring at farmers’ markets, as the cheese in the soufflé rounds any sharp edges.
Spinach and Green Garlic Soufflé Recipe
- Quick Glance
- 35 M
- 1 H, 20 M
- Serves 4
- For the garlic infusion
- 3/4 to 1 cup minced green garlic, about 5 small heads
- 1 cup cream or half-and-half
- 1 thyme sprig
- For the spinach soufflé
- 4 tablespoons unsalted butter, plus extra for the dish
- 1/2 cup freshly grated Parmesan cheese
- 1 bunch spinach, stems removed, or 12 to 16 ounces loose, young spinach leaves
- 4 tablespoons all-purpose flour
- 1 1/3 cups milk
- Sea salt and freshly ground pepper
- 1 scant cup (about 4 ounces) mild goat cheese
- 4 egg yolks
- 6 egg whites
- 1. Preheat the oven to 375°F (190°C). Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
- Make the garlic infusion
- 2. Combine the garlic, cream, and thyme in a small saucepan and heat over low heat. Bring the mixture slowly to a boil, then turn off the heat, cover, and let it steep for 15 minutes.
- Make the spinach soufflé
- 3. Wash the spinach well, then wilt it in a skillet, over low heat, with the water clinging to the leaves. Dump it into a colander, press out the moisture, then finely chop the greens.
- 4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute, stirring continually. Whisk in the milk and continue stirring until it thickens. Add 1 teaspoon of salt, then stir in the goat cheese and the remaining Parmesan cheese. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with a healthy pinch of 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 into the spinach-egg base. Scrape the spinach soufflé batter into the prepared soufflé dish and bake until the top is golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish. Serve the soufflé immediately.
Hungry for more? Chow down on these:
- Flame Roasted Green Chiles and Chile Relleno Soufflé from Everyday Southwest
- Goat Cheese Soufflé from David Lebovitz
- Parmesan and Gruyère Cheese Soufflé from Leite's Culinaria
- Sweet Potato Soufflé from Leite's Culinaria
Spinach and Green Garlic Soufflé Recipe © 2008 Deborah Madison. All rights reserved.
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