Spinach and Green Garlic Soufflé
['3/4 to 1 cup minced green garlic, about 5 small heads', '1 cup cream or half-and-half', '1 thyme sprig', '4 tablespoons unsalted butter, plus extra for the dish', '1/2 cup freshly grated Parmesan cheese', '1 bunch spinach, stems removed, or 12 to 16 ounces loose, young spinach leaves', '4 tablespoons all-purpose flour', '1 1/3 cups milk', 'sea salt and freshly ground pepper', '1 scant cup (about 4 ounces) mild goat cheese', '4 egg yolks', '6 egg whites']
1. Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.
2. Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.
3. Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.
4. Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.
5. Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.
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