Leek souffle recipe

Recipe for leek souffle in our easy vegetarian recipes collection.

Recipe ingredients

• 1 tablespoon butter
• 1 tablespoon sunflower oil
• 3 tablespoons butter
• 2 leeks, thinly sliced
• 1 1/4 cups milk
• 1/4 cup plain flour
• 4 eggs, separated
• 3 ounces Gruyere or Emmenthal cheese, grated
• Salt and freshly ground black pepper

How to make leek souffle

• Preheat the oven to 350 degrees F.
• Butter a large souffle dish.
• Heat the sunflower oil and 1 tablespoon of the butter in a small saucepan or flameproof casserole.
• Fry the leeks over gentle heat for 4 to 5 minutes, until soft but not brown.
• Stir in the milk and bring to the boil.
• Cover and simmer for 4 to 5 minutes, until the leeks are tender.
• Strain the liquid through a sieve into a measuring jug.
• Melt the remaining butter, stir in the flour and cook for 1 minute. Remove from the heat.
• Make up the reserved liquid with milk to 1 1/4 cups.
• Gradually stir in the milk to make a smooth sauce.
• Return to the heat and bring to the boil, stirring.
• When thickened, remove from the heat.
• Cool slightly and beat in the egg yolks, cheese and leeks.
• Whisk the egg whites until stiff and, using a large metal spoon, fold into the leek and egg mixture.
• Pour into the prepared souffle dish and bake for about 30 minutes, until puffed and golden brown.
• Serve immediately.

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