Spinach and Green Garlic Souffle

This recipe was from the Eatwell farm newsletter last week. I modified it slightly to account for my lack of cream (I don't really make recipes involving cream anymore, except for special occasions and occasions for which I need to go out and buy specific ingredients).

Butter and flour (or dust with cheese) a 6-cup souffle dish and preheat the oven to 375 F.

1 cup minced green garlic (Cuisinarted)
3/4 cup milk
1/4 stick butter
1 sprig thyme

Combine in a small saucepan over low heat. Bring to a boil, then turn off the heat, cover, and steep for 15 minutes.

1 bunch spinach, stems removed, or about a pound spinach leaves (Cuisinarted)
4 tbsp butter
4 tbsp flour
1 cup milk
1 tsp salt
4 oz goat cheese
1/2 cup grated Parmesan
5 egg yolks
5 egg whites

Melt butter in a saucepan, stir in the flour, cook for 1 minute while stirring. Whisk in milk and stir until it thickens. Add salt, goat cheese, and Parmesan. Turn off heat, stir in egg yolks, spinach, and garlic-milk mixture from above. Season with pepper.

Beat egg whites with a pinch of salt until they form medium-firm peaks. Fold the whites into the rest of the mixture. Bake in prepared dish until set. The recipe called for 30 minutes but for me it seemed to take more like 45 minutes to an hour.

This got rave reviews from the chief taster, who was also very helpful in preparing it. I served it with popovers and it was a simple but rich meal. With a salad too, it would have been perfect.