Soufflé of Goat's Cheese and Wild Garlic

I have never attempted a soufflé before because of its reputation for disaster but I followed this recipe and was pleasantly surprised by its simplicity.  It turned out well and tasted delicious!

Ingredients
serves 4

60g butter
30g flour
350ml milk
Thyme, 2 sprigs
1 onion, finely chopped
100g wild garlic, finely chopped
75g spring onion, finely chopped
150g goat's cheese, soft mild variety
3 x eggs
salt 
pepper
a pinch of smoked paprika or cayenne pepper

Method

First make a bechamel sauce. Slightly warm the milk in a pan over a low heat. Then in another pan melt 40g of the butter on a medium-low heat. Then add the flour and mix well together. Gradually pour in the milk, a small amount at a time, stirring with a wooden spoon to incorporate the milk before adding some more. Turn the heat down to low and add 1/2 teaspoon of salt and the thyme sprigs. 

Cook the sauce for 20 minutes on this very low temperature, stirring often to make sure the flour doesn't stick and that it is free of lumps. Once it has thickened remove from the heat and allow it time to cool down. Remove the thyme sprigs.

Meanwhile, melt the remaining 20g of butter in a frying pan and add the chopped onions. Cook on a medium heat for about 5 minutes before adding the spring onion and wild garlic. Continue to cook for a further 10 minutes, adding a splash of water if it gets too dry or place a lid on the pan to keep in the moisture.

Let the mixture cool down before placing it in a food blender and give it a blitz to puree. Then pour the wild garlic puree into the bechamel sauce.  Stir well. Season well with salt and pepper and a pinch of smoked paprika. (or cayenne pepper). Taste it. The sauce should be at the high end of seasoned so so don't hold back on the salt and pepper.

Seperate the 3 eggs into yolks and whites. 

Make sure the mix has cooled down to room temperature before adding the 3 yolks. Mix in well.

Pre-heat the oven to 200C.  Butter four ramekins really well. 

Then whisk the egg whites until they form soft peaks and fold them gently into the sauce being careful not to knock the air out but make sure it all incorporated.

Fill the ramekins with the sauce and place in a deep baking dish. Pour hot water halfway up the sides of the ramekins then bake for anything between 20-30 minutes until the souffles have risen and are golden brown on the top.

Carefully remove from the ramekins, run a knife around the edge a tip out. Very gently place on a warm plate and serve immediately.