Although it may make you late, this souffle is well worth it ;)
Leek Souffle
1/2 stick butter 1 TBSP sunflower oil 2 leeks, thinly sliced about 1 1/4 cups milk 1/4 cup all-purpose flour 4 eggs, separated 3 ounces gruyere or Emmenthal cheese, grated salt and freshly ground black pepper
1. Preheat the oven to 350F. Grease a large souffle dish (I used 5 small souffle dishes which cut back on the cooking time) with 1 TBSP of the butter. Heat the oil and 1 TBSP butter in a small saucepan and cook the leeks over gentle heat for 4-5 mins, until soft but not brown.
2. Stir in the milk and bring to a boil. Cover and simmer for 4-5 mins, until the leeks are tender. Strain the liquid through a sieve into a measuring cup.
3. Melt the remaining butter, stir in the flour and cook for 1 minute. Remove from heat.
4. Add enough milk to the reserved liquid to make 1 1/4 cups. Gradually stir the milk into the flour mixture to make a smooth sauce. Return to the heat and bring to a boil, stirring. When thickened, remove from the heat. Cool slightly and beat in the egg yolks, cheese and leeks.
5. Beat the egg whites until stiff and, using a large metal spoon, fold into the leek and egg mixture. Pour into the prepared souffle dish (or dishes) and bake for about 30 mins or until puffed up and golden brown. Serve immediately.
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Need a recipe for that lovely souffle!
ReplyDeleteAlthough it may make you late, this souffle is well worth it ;)
ReplyDeleteLeek Souffle
1/2 stick butter
1 TBSP sunflower oil
2 leeks, thinly sliced
about 1 1/4 cups milk
1/4 cup all-purpose flour
4 eggs, separated
3 ounces gruyere or Emmenthal cheese, grated
salt and freshly ground black pepper
1. Preheat the oven to 350F. Grease a large souffle dish (I used 5 small souffle dishes which cut back on the cooking time) with 1 TBSP of the butter. Heat the oil and 1 TBSP butter in a small saucepan and cook the leeks over gentle heat for 4-5 mins, until soft but not brown.
2. Stir in the milk and bring to a boil. Cover and simmer for 4-5 mins, until the leeks are tender. Strain the liquid through a sieve into a measuring cup.
3. Melt the remaining butter, stir in the flour and cook for 1 minute. Remove from heat.
4. Add enough milk to the reserved liquid to make 1 1/4 cups. Gradually stir the milk into the flour mixture to make a smooth sauce. Return to the heat and bring to a boil, stirring. When thickened, remove from the heat. Cool slightly and beat in the egg yolks, cheese and leeks.
5. Beat the egg whites until stiff and, using a large metal spoon, fold into the leek and egg mixture. Pour into the prepared souffle dish (or dishes) and bake for about 30 mins or until puffed up and golden brown. Serve immediately.