Main Dishes

Leek Souffle

November 2, 2014

Servings: 6 ramekins


  • 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


  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.

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  • Reply Somphet@lafourchettegourmande Sunday November 2nd, 2014 at 11:48 AM

    miam tu m’as ouvert l’appétit. Biz

  • Reply Nathalie Monday November 3rd, 2014 at 11:02 AM

    Je découvre votre blog avec cette recette qui me tente vraiment beaucoup. J’avais prévu de faire un soufflé prochainement et je le tenterai avec des poireaux. Je m’en vais visiter votre blog.

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