- 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 |
Preheat the oven to 395 °F. Lightly grease six soufflé ramekins with some butter. | ||
2 | Cook leeks | 5 |
In a large saucepan, melt 4 ounces of butter and add 1 finely chopped leek. Cook for a few minutes until soft but not brown. | ||
3 | Add flour and mustard | 1 |
Stir in 2 ounces of flour and 2 teaspoons of Dijon mustard. | ||
4 | Add milk | 5 |
While continuously stirring, pour in ½ pint of milk and whisk until a thick, glossy sauce forms. Once thickened, season with salt and pepper to taste. | ||
5 | Add egg yolks | 2 |
Using a wooden spoon, beat in 4 egg yolks until completely combined. | ||
6 | Add cheese | 3 |
Stir in 3 ounces of grated emmental cheese and mix until melted. Transfer to a large bowl. | ||
7 | Beat egg whites | 5 |
In an extremely clean bowl, beat 4 egg whites for about 5 minutes until stiff and firm. | ||
8 | Combine all ingredients | 5 |
Use a metal spoon and stir in 2 tablespoons of the beaten egg into the soufflé mixture then fold in the remaining egg whites in 2 parts. Work gently and efficiently to retain volume in the mixture. | ||
9 | Fill ramekins | 5 |
Fill greased ramekins with spoonfuls of the soufflé mixture, leaving about ½-inch from the top. | ||
10 | Bake | 15 |
Place ramekins on a baking sheet and bake in the preheated oven for 15 minutes or until souffles have risen and golden in color. | ||
11 | Serve | |
Serve straight from the oven before the souffles sink! | ||
