Leek and Cheese Soufflé

Published on by couscousandpudding

Leek and Cheese Soufflé




This is a superb light dish, perfect for a dinner party. Everything except whisking the egg whites can be done in advance so you can finish making the soufflé when your guests arrive. If you want your soufflé to rise more then fill the soufflé dishes to the top, something that i didn’t do..lol, but my soufflé did rise a lot as you can see from the pictures even though these pictures where taking a while after taken the soufflé out of the oven.






2 leeks

300 ml milk maybe more

4 eggs

25g plain flour

75g grated cheese

3tbsp butter

1tbsp sunflower oil

Salt and pepper to taste





Slice the leeks thinly.

Fry the leeks gently with the oil and 1 tbsp of the butter until soft.

Stir in the milk and bring to the boil.

Cover, then simmer for 5 min.

Drain, keeping the liquid.

Put the liquid into a measuring jug, add extra milk to make it up to 300ml.

Melt 2 tbsp butter in a pan, stir in the flour, gradually add the milk, whisking constantly until the mixture boils and thickens.

Let it to cool slightly.

Beat in the egg yolks, cheese and the cooked leeks. Season.

Whisk the egg whites until stiff.

Using a metal spoon, fold them into the leek mixture.

Pour into greased soufflé dishes.

Bake in a preheated oven 180C/GM4, until golden and puffy.

Serve immediately.





Published on Veggie

To be informed of the latest articles, subscribe:

Comment on this post

sabrina 10/01/2010 14:14

Thank for your recipes. I keep it for a next time. See you

Bouchra 03/27/2010 13:27

Bien réussit et sûrement bon ce souflé !

mimi 03/26/2010 12:23

miam miammmmmmmmmmmmmmmmmmmmmmmm

sana 03/26/2010 12:20

Hummm un soufflé au poireaux j'adore bise$$$$