This recipe for New Garlic and Goat Cheese Soufflé comes from the recently published Community Table: Recipes for an Ecological Food Future. ©2018 powerHouse Books. By The Ecology Center.
The book is visually stunning with a collection of recipes created in collaboration with chefs, farmers and purveyors. It’s a celebration of seasons, farmers, chefs and an ecological food future.
This Goat Cheese Soufflé is made with real butter, flour, whole milk, green garlic or leeks, heavy cream, eggs, goat cheese, fresh thyme and Italian parsley. A delight for the tastebuds!
For other recipes from the cookbook, click here.
- 5 tablespoons, plus 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- As desired salt and black pepper
- 1 cup green garlic or leek, sliced and washed
- 1/4 cup heavy cream
- 4 eggs
- 1/4 cup fresh goat cheese
- 2 sprigs fresh thyme, picked and chopped
- 2 tablespoons Italian parsley, chopped
- 1 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.
- 2 In seperate 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.
- 3 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 cream in a blender until smooth and add to the béchamel.
- 4 Preheat oven to 375 degrees F and butter an approximately 9x7-inch heavy glass or ceramic baking dish.
- 5 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 pinch of salt to the white and whisk to stiff but not dry peaks. Fold into mixture.
- 6 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.