Article 23 July 2021

Recipe of the week: Cheese and Leek Soufflé

Serves 6

A light and fluffy delight, guaranteed to impress!

55g Butter
180g Leek (finely diced & washed)
55g Plain Flour
330ml Milk
2 tsp Dijon Mustard
75g Strong Cheddar Cheese (grated)
4 Large Eggs (separated)
Salt & Pepper
1. Heat oven to gas mark six, 400F, 200C
2. Melt butter in a large saucepan, add leeks and cook gently until soft but not brown.
3. Stir in flour and mustard.
4. Add milk a little at a time stirring well to create a thick, glossy sauce. Season to taste.
5. Add egg yolks and beat well with a wooden spoon until completely incorporated.
6. Add cheese and stir until cheese is melted.
7. In a clean bowl, beat egg whites for about five minutes until stiff and firmly set.
8. Stir two tablespoons of the beaten egg white into the cheese mixture to loosen.
9. Then carefully fold half the egg white into the mixture. When this is done fold in the other half. Be very gentle in order to keep as much air in the mix as possible.
10. Butter six ramekin dishes and spoon the mixture into each one to within one centimetre (half an inch) of the top.
11. Place ramekins on a baking sheet and cook for 15 minutes until golden and risen.
12. Serve immediately with crusty bread and a green salad.