Ingredients
250ml/8fl oz milk
half an onion studded with 3 cloves and a bayleaf
450g/1lb spinach
55g/2oz butter
3 tbsp plain flour
125g/4½oz goats' cheese, cut into small pieces
4 eggs, separated
good pinch of freshly grated nutmeg
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
Place the studded half onion into the milk and bring to boiling point, simmer for 5-10 minutes to infuse. Strain and set aside.
2. Wash spinach and cook until just tender, 2-3 minutes. Turn into a colander and drain. Refresh with cold water (this keeps the soufflé a nice bright green). When cool enough to handle squeeze out as much moisture as possible. Chop finely.
3. Melt the butter, add the flour, cook for a minute and remove from the heat, add warm infused, strained milk. Stir to blend, return to the heat until a smooth, fairly thick sauce is obtained.
4. Off the heat, add the goats' cheese, chopped spinach, season well with salt and pepper and grated nutmeg. Cool slightly.
5. Add egg yolks (at this point it could be stored in the refrigerator, covered until ready to bake).
6. Stiffly beat egg whites and fold into the sauce mixture. Pour into a buttered soufflé dish with a paper collar round it (higher than the dish) and place on a hot baking tray in the oven and bake 20-25 minutes (a hot baking tray helps the soufflé to rise).
7. Serve immediately with fresh tomato salad with a light olive oil and balsamic vinegar dressing and French bread.
