Prep time: 25 minutes
Cook time: 25-30 minutes
This Souffle is best made in early spring, when the green garlic with its tender leaves announces itself at the farmers market. This is a lovely weekend brunch. Serve with assorted greens and a simple vinaigrette dressing.
The Garlic Infusion
1 cup minced green garlic,
6-7 small heads
1 cup whipping cream or half and half
3 thyme sprigs
4 tbsp. unsalted butter, a little extra for the dish
1/2 cup freshly grated Parmigiano cheese
1 bunch of Spinach, stems removed
4 tbsp. all purpose flour (Bob's all purpose gluten free)
1 cup milk
sea salt and freshly ground pepper
1 cup (4-5 ounces)
mild goat cheese
4 egg yolks
6 egg whites
Preheat the oven to 375 F.
Butter a 6 cup soufflé or gratin dish and sprinkle it with a few tablespoons of the parmesan cheese.
Put the garlic, cream, and thyme in a small saucepan over low heat. Slowly bring to a boil, then turn off the heat. Cover it and let steep for 15-20 minutes.
Wash the spinach leaves well, then wilt in a skillet with any water clinging to the leaves. Put it in a colander, and press out all of the moisture, then finely chop.
Melt the 4 tbsp. of butter in a saucepan, stir in the flour, and cook for 1 minute while continuing to stir.
Whisk in the milk and stir until it thickens.
Add 1 tsp of salt, then stir in the goat cheese and the 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 dash of salt until they form firm peaks, that are a drop on the soft side. Gently fold the whites into the base.
Pour the batter into the prepared dish and bake until golden brown and set, about 25-30 minutes.
Chefs Notes: Green garlic is available in early spring at the farmers market. It is when it is most tender and subtle. Its leaves still green,which is imperative for this dish. It is the only time of year I make this Souffle. It is truly a treat, both for the eyes and palette.