CHEESE AND LEEK SOUFFLE
Easy to make souffle that I found on the About.com web site under British & Irish Food section. The recipe says to bake the souffle in 6 individual ramekins but I made it in a large souffle dish and cooked it for 30 minutes. I used Edam cheese and American mustard as that was what was in the fridge.
Provided by Kiwi Kathy
Categories Cheese
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees Celsius.
- Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
- Stir in flour and mustard.
- Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
- Add the egg yolks and beat well with a wooden spoon until completely incorporated.
- Add the cheese and stir until the cheese is melted.
- In a separate bowl beat the egg whites until stiff and firmly set.
- Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
- Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
- Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
- Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.
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Suwahas Dineth
[email protected]This is the best cheese and leek souffle I've ever had. I will definitely be making it again.
Sherwyn Rhodes
[email protected]I'm not a huge fan of cheese, but I really enjoyed this souffle. The leeks added a nice flavor.
Sheriff Bah
[email protected]This souffle is so light and fluffy, it's like eating a cloud.
Nwaiku Jonathan
[email protected]I'm not sure what went wrong, but my souffle didn't turn out at all like the picture.
Furqan Bosan
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Luki Da Best
[email protected]I've tried several different cheese and leek souffle recipes, and this one is by far the best.
Elio
[email protected]I made this souffle for my friend's birthday party and it was a huge success. Everyone loved it!
Dan Sunday
[email protected]This souffle was a disaster! It didn't rise at all and it tasted terrible.
Timothy Mentzer
[email protected]I'm not a big fan of leeks, but I really enjoyed this souffle. The cheese and eggs were the perfect balance.
MdJoy Khan
[email protected]This souffle was a little bland for my taste. I think I'll add some more cheese next time.
Christalyn Star
[email protected]I've never made a souffle before, but this recipe made it easy. It turned out great!
Asad Faizi
[email protected]This cheese and leek souffle is perfect for a special occasion. It's elegant and delicious.
Nazma Khatun
[email protected]I followed the recipe exactly, but my souffle didn't rise very much. I'm not sure what I did wrong.
Jan Totakhail
[email protected]This souffle was a bit too eggy for my taste, but overall it was still a good dish.
Mike Kim
[email protected]The cheese and leek souffle was easy to make and tasted delicious. I will definitely be making it again.
Gillian Clark
[email protected]I've made this souffle several times now and it always turns out perfectly. It's a great dish to serve for brunch or dinner.
Michelle Lakes
[email protected]This cheese and leek souffle was a hit with my family! It was light and fluffy, with a delicious cheesy flavor. The leeks added a nice savory touch.