- 3/4 to 1 cup minced green garlic, about 5 small heads
- 1 cup 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 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
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.
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.
From Local Flavors by Deborah Madison