Spinach and Green Garlic Soufflé

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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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 ramo de tomilho
4 tablespoons unsalted butter, plus extra for the dish
1/2 cup freshly grated Parmesan cheese
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.