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:
Preheat the oven to 395 °F. Lightly grease six soufflé ramekins with some butter.
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.
Stir in 2 ounces of flour and 2 teaspoons of Dijon mustard.
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.
Using a wooden spoon, beat in 4 egg yolks until completely combined.
Stir in 3 ounces of grated emmental cheese and mix until melted. Transfer to a large bowl.
In an extremely clean bowl, beat 4 egg whites for about 5 minutes until stiff and firm.
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.
Fill greased ramekins with spoonfuls of the soufflé mixture, leaving about ½-inch from the top.
Place ramekins on a baking sheet and bake in the preheated oven for 15 minutes or until souffles have risen and golden in color.
Serve straight from the oven before the souffles sink!
This soufflé rocked my dinner party last night!
Delicious. Made this for my family dinner, and they were really impressd. The kids loved it, especially with the rosmary gravy. It felt fancy but was simple to make. Definitely a recipe I will keep making for special occasions.
Absolutely fantastic dish!
I made the Classic Cheese and Leek Soufflé for our anniversary dinner, and it was a hit! The flavors were divine, especially with the hot rosemary gravy. My husband couldn’t believe I made it in just 45 minutes! It was so easy yet felt so fancy. Definitely a keeper for special occasions!
I swapped out the normal milk for soy, emmental cheese for goat cheese and didn't add any eggs instead I used some plant based eggs to make this a fully vegan meal, it's totally possible which is why I love it so much.
I decided to add some sourcream to the top of this and use it to prank my kids into eating their dinner, it worked LOL! They thought it was cupcakes fresh out of the oven.
Won't say that it's the best out there but it's my number 2 for sure now since it's flavorful.
This was kinda hard to make in my opinion at one point I thought I was going to burn the cheese or something but it turned out edible so that's good!
