Spinach and Green Garlic Soufflé

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

Rispetta le linee guida editorialiEst. 2 min tempo di lettura

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Versione audio
Aggiungi alle fonti preferite su Google

This elegant spinach and green garlic soufflé offers a sophisticated take on a classic French technique. By combining seasonal green garlic with fresh, vibrant spinach and tangy goat’s cheese, this vegetarian dish delivers a delicate balance of earthy and savoury flavours. The light, airy texture is achieved through careful folding of the egg whites, resulting in a beautifully risen centrepiece that is sure to impress dinner guests.

Perfect as a vegetarian starter or a light lunch served alongside a crisp green salad, this recipe is surprisingly approachable for home cooks. Green garlic provides a much milder, grassier note than cured bulbs, making it a wonderful match for the creamy béchamel base. Whether baked in a traditional tall dish or a shallow gratin tray, this soufflé is a comforting yet refined addition to your cooking repertoire.

Ingredients for Spinach and Green Garlic Soufflé

110 to 150g minced green garlic, about 5 small heads
240ml cream or half-and-half
1 rametto di timo
4 tablespoons unsalted butter, plus extra for the dish
1/2 tazza di Parmigiano Reggiano grattugiato fresco
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

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.
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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.