To prepare a souffle of spinach, we use fresh young leaves. If necessary, iterate over them and then wash. The pan/saucepan of medium size warm up (no oil!) and send back the spinach.

Add a little salt and pepper and on medium heat let it cook gently for a few minutes until the leaves fade. If necessary, you can add a little water. Next, throw the spinach in a colander, place in cheesecloth or a thin towel, squeeze (gently, do not touch this!!) and finely chop. For the last action I used the blender. Now, let's leave the spinach to cool.

Continue. Finely cut the garlic and the shallots, prepare the eggs, two kinds of cheese, flour and milk. I was cooking just for myself, so don't be surprised by the number of products in the photo.

In a small pot/saucepan, warm up some olive oil and on medium heat fry the onion with garlic for about 5 minutes, stirring occasionally. Add flour and Cayenne pepper and stir again, let cook on low heat for another 3-4 minutes.

Add milk and stir, let cook another few minutes until the mixture thickens. Transfer to a plate, where we will knead the dough for souffle and let cool slightly.

To milk mixture add the goat cheese, the grated Parmesan and the yolks, a little salt and a good peremeshaem until smooth.

In a separate bowl, the whites will beat into a soft mousse to a solid foam. To egg mixture add the cooled spinach, mix well again, and then GENTLY combine spinach and egg protein blend.

Prepare forms (you can reverse it before you start cooking): this will coat them with melted butter (I use this microwave, and a silicone brush), let it stay for 10 minutes — 15, then apply a second coat of oil. Meanwhile warm up the oven to 200 degrees. Put our "dough" forms, tap them a little on the table (this will help to get rid of large air bubbles), gently hold the tip of a knife around the edge of the molds and send in the oven for 13-15 minutes. Look at the oven, a soufflé should rise and brown.

Unfortunately, my soufflé fell slightly... Err on the last stage of the preparation "test" - no I did not get to gently mix the whipped protein. But first — this is a matter of practice, and secondly — the taste is not affected.