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!
Most people wouldn’t dare to prepare a Classic Cheese and Leek Soufflé but with our recipe you can be sure to have a fail-proof savory soufflé that everyone will be in awe of. Send us your creations and tag us online with #cookmerecipes when you try out our recipes!
