Leek souffle

    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!

    1 person made this

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 C / Gas 5. Butter a 1.2L (2 pt) souffle dish.
    2. Melt butter in saucepan, add flour and cook for a minute. Gradually stir in milk or stock. Add yolks, seasoning, leeks, tomatoes and nutmeg.
    3. Whisk egg whites until stiff and fold into the sauce. Pour mixture into prepared dish.
    4. Bake in preheated oven for 30 to 35 minutes. Sprinkle with parsley just before serving.

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