Leek Souffle

Servings: 6 ramekins

Ingredients:

• 250g chopped leeks
• Butter to grease + 3 tablespoons butter
• 1/3 cup unbleached flour
• 1 tablespoon Dijon mustard
• 300 ml of milk
• 75g grated cheese, like cheddar or Swiss cheese
• 4 eggs, separated
• salt and pepper

Directions:

1. Preheat oven to 350 ° F.
2. In a medium saucepan, melt the butter, then bring down the leeks.
3. Add flour and Dijon mustard and mix well.
4. Add milk and stir until the sauce becomes thick. Salt and pepper.
5. Remove from heat, stir in the egg yolks, then the grated cheese until that melts.
6. In a bowl, beat the egg whites, for about 3-4 minutes.
7. Add 1/3 of the whites into the above mixture, fold in to relax the preparation.
8. Pour the mixture over the meringue into another bowl and fold in with a spatula.
9. Divide between the ramekins buttered.
10. Bake about 15 minutes, until the top is lightly browned.