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This puffy soufflé is filled with chopped green garlic, chives and plenty of Gruyère cheese.


  • This puffy soufflé is filled with chopped green garlic, chives and plenty of Gruyère cheese.

  • 5

    tablespoons butter, more for pan

  • 1

    tablespoon grated Parmesan

  • 2

    fat bulbs green garlic, root and green parts trimmed, outer layer removed

  • ¼

    cup flour

  • 2

    cups milk

  • 2

    sprigs thyme

  • ¾

    teaspoon kosher salt plus a pinch

  • ¼

    teaspoon ground black pepper

  • teaspoon grated nutmeg

  • 4

    egg yolks and 6 egg whites

  • cup grated Gruyère cheese

  • ¼

    cup chopped chives

  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      293 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 13 grams protein; 148 milligrams cholesterol; 397 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


  1. Preheat oven to 400 degrees. Butter a 2-quart gratin dish and sprinkle bottom and sides with Parmesan. Using a sharp knife or food processor, mince garlic.
  2. Melt butter in a saucepan and let cook for 1 minute. Add flour and cook, whisking, until mixture is pale golden, about 5 minutes. Whisk in the milk and thyme sprigs, and continue to cook, whisking constantly, until mixture is thick and smooth, about 2 minutes longer.
  3. Turn off heat and whisk in salt, pepper and nutmeg. Transfer to a large bowl and whisk in egg yolks, one at a time. Whisk in minced garlic, cheese and chives.
  4. In a mixer, whip egg whites with a pinch of salt until they hold soft peaks. Using a spatula, fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites, taking care not to overmix. As you fold, pluck out and discard thyme sprigs.
  5. Spread mixture in prepared pan and smooth top. Bake until golden brown and puffed, 20 to 25 minutes.
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