Classic Cheese and Leek Soufflé Recipe
A classic cheese and leek soufflé offers a surprisingly easy and elegant dish, perfect for supper or a dinner party.
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Instructions
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Preheat the oven to 395°F (200°C).
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Melt butter in a large saucepan, add finely chopped leeks, and cook until soft without browning.
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Stir flour and mustard into the leeks.
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Gradually add milk, stirring constantly to form a thick, glossy sauce, then season with salt and pepper.
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Beat in the egg yolks thoroughly, then stir in the grated cheese until fully melted.
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In a separate clean bowl, beat egg whites with an electric whisk until stiff and firmly set.
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Stir 2 tablespoons of beaten egg white into the soufflé base to loosen the mixture, then gently fold in the remaining egg whites in two batches, preserving volume.
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Lightly grease 6 ramekin dishes, spoon in the mixture to within 1/2 inch of the top, and bake for 15 minutes or until golden and risen.