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Eat Seasonably with leek & emmental hot cheese soufflé

souffleNowadays you can get hold of almost any ingredient in the supermarket at any time of year – strawberries in winter, sprouts in summer. Seasons just don’t seem to matter any more. However, if it is out of season in this country it’s likely to have flown many many miles from another country to end up on the shelves. I would much prefer to Eat Seasonably knowing that my food has been grown in this country and that I am supporting the more local growers. There are plenty of things that are in season at the moment but today I’m focussing on leeks which are packed full of anti-oxidants and vitamins. So why not get down to your local market or supermarket and try out this recipe for leek and emmental hot cheese soufflé – sure to impress any guests you have for supper!

Serves 6 individual soufflés or 1 large souffle
Prep 20 minutes
Cook 15 – 20 minutes for individual, 40 minutes for large soufflé

Ingredients needed:

  • 1 Medium leek, trimmed and cut into matchstick size pieces
  • 50g/ 2oz Butter
  • 40g/1 ½ oz Plain flour
  • 1 x 5ml tsp Dijon mustard
  • 300ml/ ½ pt Milk
  • Light sprinkling Sea salt and ground black pepper
  • 75g/ 3oz Emmental cheese, grated
  • 4 Large egg yolks
  • 5 Large egg whites

Method:

Lightly sauté the leeks in the butter until softened but not browned. Stir in the flour and mustard.

Gradually pour in the milk stirring constantly until the mixture has thickened. Season well and add cheese. Beat egg yolks into mix using a wooden spoon.

At this point the mixture can be placed in a covered bowl and chilled until required.

When ready to cook beat whisk egg whites in a large bowl using an electric whisk until the bowl can be inverted without the mixture falling out. Stir in a couple of spoonfuls of the egg white into the soufflé mix using a metal spoon to loosen the mix. Carefully fold in remainder  to retain as much volume as possible.

Lightly grease 6 individual ramekin dishes or 1 large soufflé dish with butter. Spoon soufflé mixture into the dishes. Rest on a baking sheet.

Cook until the soufflé is risen above the dish rim and is golden and fluffy.

Serve immediately before it sinks before your eyes!

 

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