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Arugula Soufflé Recipe

Today on the blog, we share a recipe from The Farmers Market Cookbook by Julia Shanks and Brett Grohsga for Arugula Soufflé!

Arugula Soufflé Recipe

This recipe is adapted from the Silver Palate Cookbook. It makes an elegant start to an early spring dinner.


  • 3 Tbsp butter, plus extra for buttering the soufflé dish
  • 4 Tbsp flour
  • 1 1⁄2 cups half–n–half
  • 6 eggs separated + 2 egg whites (for a total of 6 yolks and 8 whites)
  • 4 bunches arugula (about 3–4 cups), washed, with tougher stems removed
  • 4 oz soft goat cheese
  • pinch cayenne pepper
  • pinch nutmeg
  • 1/8 tsp cream of tartar
  • salt and pepper to taste



  1. Preheat the oven to 375°F. Butter a 2-quart soufflé dish.
  2. Make the soufflé base: Melt the butter in a medium sauce pan over medium heat. Add the flour and cook, stirring constantly until the butter starts to foam. While still on the heat, slowly whisk in the half and half. Remove from heat, and whisk in the egg yolks.
  3. Finely chop the arugula in a food processor or by hand. Mix into the soufflé base, along with the goat cheese. Season with cayenne, nutmeg, salt, and pepper.
  4. Combine the egg whites, a pinch of salt, and the cream of tartar in a bowl. Whisk at a high speed (with an electric mixer) until the whites are stiff.
  5. Gently fold egg whites into soufflé base. Pour into soufflé dish and bake for 35–45 minutes, or until well puffed and golden. The center should be just firm or have the slightest bit of wiggle.

    Serve immediately.

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