For the souffle mixture, first prepare a béchamel sauce. Melt the butter in a saucepan and sweat the flour in it, stirring, for 2 minutes without it taking color. Gradually stir in the milk. Let the sauce simmer gently for 15 minutes. Add the cream, bring to the boil again and season with salt, pepper and nutmeg.
Allow the béchamel sauce to cool a little. In the meantime, thoroughly wash the spinach leaves, sort them, remove the coarse stems, blanch them in boiling salted water for 3 minutes, remove them and immediately put them in ice water so that the cooking process is immediately interrupted and the leaves keep their green color.
Squeeze the leaves well and chop coarsely. Peel and finely chop the shallots and garlic. Melt the butter in a saucepan and briefly sauté the spinach, shallots and garlic in it, leave to cool slightly. Add the egg yolks one by one to the béchamel sauce.
Mix thoroughly in a bowl with the spinach and chopped parsley. Stir in the grated cheese. Grease souffle molds with softened butter.
Sprinkle in the flour and shake the molds so that the walls and bottoms are covered with flour without gaps. Pour out the excess flour. Beat the egg whites until stiff, gently fold into the souffle mixture.
Fill the souffle molds to about 1 cm below the rim. Cook the souffle in a preheated oven at 190 °C for about 40 minutes, do not open the oven door. Remove and serve immediately. Instead of spinach you can also use chard leaves, but then do not use the stems.
In season, wild garlic leaves add a special zing.