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Ingredients for 4 servings:

Garlic puree:

2 heads garlic

1/2 cup water

2 tablespoons olive oil

1 bay leaf

1 teaspoon dried oregano


6 tablespoons unsalted butter

5 tablespoons unbleached flour

1-1/2 cups milk, light cream or whipping cream

5 large eggs, separated

2 tablespoons garlic puree

1/2 cup freshly grated Parmesan, divided

1/2 teaspoon kosher salt and freshly ground pepper

1/2 teaspoon dried oregano

1 large egg white

12 large arugula leaves



Garlic Puree:

Preheat the oven to 325 degrees.


Break up the heads of garlic removing loose skins but leaving cloves unpeeled.  Place in a small casserole with the water, oil, and seasonings to barely cover.  Cover and bake for 1 hour basting occasionally.


Drain the garlic, remove seasonings, puree cloves through a food mill and reserve.



Raise the oven temperature to 350 degrees.  Butter a 6-7 cup souffle mold and dust it with grated Parmesan.


Melt the butter in a heavy saucepan.  Stir in the flour and cook, stirring constantly for 2-3 minutes.  Scald the milk and let it cool briefly before whisking into the roux.  Bring souffle base to a simmer and cook and stir until thickened, a minute or so.


Off the heat, whisk in egg yolks, one at a time, then the garlic puree, all but 2 tablespoons of cheese and the oregano.  Season to taste with salt and pepper.


Beat the six egg whites with a pinch of salt to firm peaks.  Stir

1/3 of the whites into the souffle base, then fold in the remaining whites in two installments.


Carefully transfer the souffle into the prepared mold and bake for 25 minutes, until puffed and browned.


Serve portions over fresh arugula leaves