- 4 ounces Unsalted butterplus for greasing
- 1 Leekmedium, cleaned, white and green chopped into fine matchsticks
- 2 ounces All-purpose flour
- 2 tsp Dijon mustard
- ½ pint Milk
- 3 ounces Emmental cheesegrated
- 4 Large eggsyolk and white seperated
- Saltto taste
- Black pepperto taste
Classic Cheese and Leek Soufflé
Could you imagine preparing a chef-like Classic Cheese and Leek Soufflé cooked to perfection in 45 minutes. Impress your party guests when you follow our simple step recipe below to create the cheesiest, yummiest and savory soufflé. Flavored with finely chopped leek, Dijon mustard and Emmental cheese, pour over some hot rosemary gravy and serve it with roast lamb and show everything the chef you truly are!
To make Classic Cheese and Leek Soufflé, you will need the following ingredients:
Steps to make Classic Cheese and Leek Soufflé
1 | Preheat oven and grease ramekins | 5 |
2 | Cook leeks | 5 |
3 | Add flour and mustard | 1 |
4 | Add milk | 5 |
5 | Add egg yolks | 2 |
6 | Add cheese | 3 |
7 | Beat egg whites | 5 |
8 | Combine all ingredients | 5 |
9 | Fill ramekins | 5 |
10 | Bake | 15 |
11 | Serve | |