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About this recipe:
I made this leek souffle as a starter for a full vegetarian menu I cooked up with a couple of friends. It was a delight!
25g (1 oz) butter
25g (1 oz) plain flour
300ml (1/2 pt) milk or stock
3 egg yolks
salt and freshly ground black pepper, to taste
75 to 100g (3 to 4 oz) sliced, sauteed and drained leeks
2 tomatoes, peeled and chopped
1 pinch nutmeg
4 egg whites
2 teaspoons chopped parsley
- Preheat oven to 190 C / Gas 5. Butter a 1.2L (2 pt) souffle dish.
- Melt butter in saucepan, add flour and cook for a minute. Gradually stir in milk or stock. Add yolks, seasoning, leeks, tomatoes and nutmeg.
- Whisk egg whites until stiff and fold into the sauce. Pour mixture into prepared dish.
- Bake in preheated oven for 30 to 35 minutes. Sprinkle with parsley just before serving.
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