Best 6 Garlic Souffle Recipes

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Garlic souffle, a culinary masterpiece known for its airy texture and tantalizing aroma, is a delightful dish that elevates any dining experience. This savory delicacy combines the sharpness of garlic with the richness of eggs and cream, resulting in a symphony of flavors that dances on the palate. Whether served as an appetizer, a main course, or an indulgent side dish, garlic souffle is a versatile dish that caters to a wide range of culinary preferences. With its golden-brown crust, delicate interior, and unforgettable taste, garlic souffle is a culinary gem that promises to impress even the most discerning palate.

Here are our top 6 tried and tested recipes!

GARLIC AND GOAT-CHEESE SOUFFLé



Garlic and Goat-Cheese Soufflé image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 1h20m

Yield Four servings

Number Of Ingredients 10

18 large cloves garlic, unpeeled
2 tablespoons butter, plus butter for greasing the souffle dishes
3 tablespoons flour
1 1/2 cups milk
1 tablespoon cornstarch
2 tablespoons water
Freshly ground black pepper to taste
1/8 teaspoon cayenne pepper
1/2 pound semihard goat cheese, crumbled, about 1 3/4 cups
6 eggs, separated

Steps:

  • Place the garlic in a saucepan and add cold water to cover. Bring to the boil and let simmer about 40 minutes or until tender. Drain.
  • Peel the garlic and put the cloves in a bowl. Mash well. There should be about one-quarter cup.
  • Preheat oven to 450 degrees.
  • Butter four individual souffle dishes, each with a one-and-one-half-cup capacity. Chill.
  • Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the milk, stirring rapidly with the whisk. When thickened and smooth, remove from the heat.
  • Blend the cornstarch and water, and stir into the sauce. Return to the heat, stirring, and bring to a simmer. Sprinkle with black pepper and cayenne. Add the cheese and garlic.
  • Beat the egg yolks and add them to the mixture. Beat vigorously and bring barely to the boil. Remove from the heat and immediately scrape the mixture into a mixing bowl to prevent further cooking. Let cool briefly.
  • Meanwhile, beat the egg whites until stiff. Add one-third of the whites to the cheese mixture and beat with a wire whisk. Add the remaining whites and fold them in, stirring from the bottom and sides.
  • Spoon equal amounts of the mixture into the individual dishes. Place the dishes on a baking sheet in the oven and bake 12 minutes until well puffed and brown.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 5 grams, TransFat 0 grams

GARLIC MUSHROOM SOUFFLE



Garlic Mushroom Souffle image

Make and share this Garlic Mushroom Souffle recipe from Food.com.

Provided by 199949

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces mushrooms, chopped
4 tablespoons butter
1 tablespoon lemon juice (lime also works fine)
3 -4 garlic cloves, diced
3 tablespoons parsley, chopped
2 tablespoons flour
1 cup milk
2 egg yolks
2 egg whites
salt
pepper

Steps:

  • Preheat oven to 400°F.
  • Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
  • Add parley, and tranfer to a medium bowl; set aside.
  • Melt the rest of the butter, add flour and stir in for 1 minute.
  • Remove from heat and stir in milk.
  • Return to heat and allow to boil until thickened, while stirring continuously.
  • Add the sauce to the mushroom mixture.
  • Beat in the egg yolks.
  • Season with salt and pepper to taste.
  • Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
  • Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
  • Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
  • Serve immediately before they collapse.

GARLIC SOUFFLE



Garlic Souffle image

This gentle, earthy soufflé first appeared on the menu of Chez Panisse, Alice Waters's groundbreaking restaurant in Berkeley, Calif., and was brought to The Times by Craig Claiborne and Pierre Franey, who called it "splendid." That it is. (The New York Times)

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 18

1 large garlic bulb (head), broken into individual cloves, plus 3 additional cloves for the basic cream sauce
1/4 cup olive oil
1/4 cup water
2 teaspoons dried thyme
3 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons butter, plus butter for greasing a dish for the souffle
5 tablespoons flour
1 1/2 cups half and-half
1 cup heavy cream
1 small onion, peeled and quartered
4 sprigs parsley
10 peppercorns
5 eggs, separated
1 cup finely grated Gruyere or Swiss cheese
1 2/3 cups finely grated Parmesan cheese
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 250 degrees.
  • Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
  • Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
  • Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
  • Increase the oven heat to 450 degrees.
  • Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
  • Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
  • Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
  • Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 61 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 33 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 1 gram

GREEN GARLIC AND CHIVE SOUFFLé



Green Garlic and Chive Soufflé image

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

Provided by Melissa Clark

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

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
1/4 cup flour
2 cups milk
2 sprigs thyme
3/4 teaspoon kosher salt plus a pinch
1/4 teaspoon ground black pepper
1/8 teaspoon grated nutmeg
4 egg yolks and 6 egg whites
2/3 cup grated Gruyère cheese
1/4 cup chopped chives

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Spread mixture in prepared pan and smooth top. Bake until golden brown and puffed, 20 to 25 minutes.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 12 grams, Sodium 398 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED-GARLIC SOUFFLé



Roasted-Garlic Soufflé image

Provided by Paul Grimes

Categories     Mixer     Egg     Garlic     Bake     Bastille Day     Lunch     Parmesan     Swiss Cheese     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

3 large heads garlic, left whole, plus 3 garlic cloves, smashed
1 tablespoon olive oil
2 1/2 cups whole milk
1 medium onion, sliced
3 large thyme sprigs plus 1 teaspoon thyme leaves
1 California bay leaf or 2 Turkish
1 whole clove
1/8 teaspoon black peppercorns
7 tablespoons unsalted butter, divided
1 1/2 tablespoons fine dry bread crumbs
5 tablespoons all-purpose flour
4 large eggs, separated, plus 4 additional egg whites
1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyère (2 ounces)

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
  • Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
  • Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
  • Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
  • Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
  • Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
  • Bake soufflé until set and browned on top, 20 to 25 minutes.

ZUCCHINI-GARLIC SOUFFLE



Zucchini-Garlic Souffle image

Provided by Bryan Miller

Categories     dinner, main course

Time 45m

Yield Serves 8

Number Of Ingredients 8

4 cloves garlic (about 1 1/4 tablespoon), minced
2 tablespoons olive oil
2 pounds zucchini, thinly sliced
1/2 teaspoon oregano
Salt and freshly ground pepper to taste
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
8 eggs, separated

Steps:

  • Preheat oven to 425 degrees. Butter well and chill 8 1 1/4-cup souffle dishes.
  • Saute garlic in olive oil over medium heat for several minutes. Do not let brown. Add zucchini slices, hot pepper flakes, oregano, salt and pepper. Cover and cook over medium heat 10 minutes, shaking pan and stirring often. Uncover and cook until all moisture evaporates.
  • Place zucchini in bowl of food processeor along with the ricotta and Parmesan cheeses. Puree well. Taste for seasoning. You should have about 3 cups.
  • Transfer mixture to bowl and add yolks. Blend well with wire whisk. In another bowl whisk whites until they form soft peaks. Fold 1/4 of whites into mixture, then remainder. Do not overwork. Taste for seasoning.
  • Place souffle dishes on baking sheet and fill to rim with mixture. Before placing in oven run thumb around rim of each to remove any overflow, which could cling and prevent souffle from rising fully. Bake for approximately 10 minutes.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use fresh garlic: Fresh garlic has a more intense flavor and aroma than dried garlic, and it will give your soufflé the best flavor.
  • Don't overbeat the egg whites: Overbeaten egg whites will make your soufflé tough and rubbery. Beat them until they are stiff but still glossy.
  • Fold the egg whites gently into the garlic mixture: Folding the egg whites gently will help to keep them light and airy.
  • Bake the soufflé immediately: Soufflés are best when they are baked immediately after they are assembled.
  • Serve the soufflé immediately: Soufflés fall quickly, so serve them as soon as they come out of the oven.

Conclusion:

Garlic soufflé is a delicious and elegant dish that is perfect for a special occasion. It is easy to make, and it is sure to impress your guests. If you are looking for a new and exciting way to enjoy garlic, give garlic soufflé a try. You won't be disappointed.

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