|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 3g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. Soufflé recipes can be sweet or savory and one of my favorite savory soufflés is a Cheese and Leek Soufflé. Simply, I like this as it is a classic combination of ingredients, two flavors, which really work well together and both strong enough to add depth to the soufflé. Always use a strong flavored cheese for the best flavor.
If you are nervous about making a soufflé, you do not need to be. Here are my tips on how to make the perfect, feather light one one every time
4 ounces (1/2 cup/55 grams) unsalted butter, plus a little for greasing
1 medium leek, cleaned white and green chopped into fine matchsticks
2 ounces (55 grams) all-purpose flour
2 teaspoons Dijon mustard
1 cup plus 3 tablespoons (285 milliliters) milk
3 ounces (75 grams) Emmental cheese, grated
4 large eggs, separated
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Heat the oven to 395 F / 200 C.
Gently melt the butter in a large saucepan. Add the finely chopped leeks and cook gently until the leeks are soft but not brown.
Stir in the flour and mustard into the leeks.
The, add the milk a little at a time, stirring thoroughly to create a thick, glossy sauce. Once the sauce is thickened, season with salt and a little pepper.
Add the egg yolks and beat well with a wooden spoon until completely incorporated.
Finally add the grated cheese and stir until all the cheese is melted.
In a scrupliously clean bowl beat the egg whites with an electric whisk until stiff and firmly set (this may take about 5 minutes).
Using a metal dessert spoon, stir 2 tablespoons of the egg white into the soufflé base to loosen the mix. Then, carefully fold in remaining egg whites in 2 parts. Be very gentle and try to retain as much volume as possible. You will need to work quickly but delicately.
Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1/2 inch of the top. Place the ramekins onto a baking sheet and cook in the preheated oven for 15 minutes or until the soufflés are golden and risen.
Serve immediately with a green salad and crusty bread. Be quick though, the soufflé will sink in a few minutes.
Individual soufflés can be served as starter dishes, or, as a side dish for meats and fish. The soufflé also makes a great vegetarian dish.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.