| Ingredients | |
|---|---|
| 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 |
| 4 | eggs |
| 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
the béchamel.
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!
