|5 Tbl||butter, plus 2 Tbl|
|4 Tbl||AP flour|
|1 cup||whole milk|
|–||salt and black pepper|
|1 cup||green garlic or leek, sliced and washed|
|¼ cup||heavy cream|
|¼ cup||fresh goat cheese|
|2||sprigs fresh thyme, picked and chopped|
|2 Tbl||Italian parsley, chopped|
In a small saucepan melt 5 tablespoons butter and add flour to make a roux. Cook over low heat for about 5 minutes, continuously stirring and scraping the roux off the bottom and sides of the pan. Remove pan from heat.
In a separate saucepan, heat milk to just below a simmer. Whisk milk into slightly cooled roux and cook, stirring for 5 minutes on low, until it becomes a creamy and smooth béchamel. Add salt and black pepper to taste and put
aside to cool.
Melt remaining 2 tablespoons butter in a saucepan and add green garlic. Cook gently, adding a tablespoon of water if needed, until garlic is tender and mild. Blend with the cream in a blender until smooth and add to
Preheat oven to 375°F and butter an approximately 9×7-inch heavy glass or ceramic baking dish. Separate the egg yolks from the whites and reserve the whites in a bowl for whisking. Mix the yolks, goat cheese, thyme, and parsley into the béchamel mixture. Add a pinch of salt to the whites and whisk to stiff but not dry peaks. Fold into mixture. Spoon mixture into baking dish and bake for 25-30 minutes or until the soufflé is fully puffed. Bring to the table and serve immediately!