Three Cheese and Leek Souffle

20120425-225451.jpg

What do you do when you see two foot long leeks on sale for $3 the pair?

I buy 4 of them and after using leeks in all sorts of ways, I thought I would try a souffle. We were staying in a rented ‘batch’ in Gisborne, Eastern Cape, New Zealand with some friends and their kids at the time, so the meal had to suit a range of tastes and be prepared and cooked quickly.

Who can resist melty cheese, and who can resist something fluffy – not us…

Serves: 6

Ingredients

75g butter + a little for greasing
1 large leek, chopped finely
75g plain flour
2 tsps English mustard
300ml or so milk
50g grated Cheddar cheese
50g finely grated Parmesan cheese
50g grated jarlsberg cheese
4 organic eggs, yolk and white seperated
Salt and ground black pepper

Method

1) Heat the oven to 200°C.
2) Melt the butter in a large saucepan. 3) Add the chopped leeks and cook gently until the leeks are soft but not brown.
4) Stir in the flour and mustard and cook for a minute gently
5) Add the milk a little at a time stirring thoroughly until you have a thick white sauce.
6) Add the egg yolks and cheeses and stir until melted.
7) In a separate bowl, beat the egg whites until really stiff.
8) Using a metal spoon, stir 2 tbsp of the egg white into the soufflé base to loosen the mix. Carefully fold in remaining egg whites in two parts. Be very gentle and try to retain as much volume as possible.
9) Lightly grease 6 individual ramekin dishes with a little butter.
10) Gently spoon the mixture into the dishes filling nearly to the top. Place the ramekins onto a baking sheet and cook in the preheated oven for 15 minutes or until the souffles are golden and risen.
Serve immediately with a green salad and a nice New Zealand Sauvignon Blanc.

Be quick though, the souffle will sink before the wine has even been half drunk.

Advertisements