Classic Cheese and Leek Soufflé Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Heat the oven to 395 F / 200 C.

3. Step 3

   Gently melt the butter in a large saucepan. Add the finely chopped leeks and cook gently until the leeks are soft but not brown.

4. Step 4

   Stir in the flour and mustard into the leeks.

5. Step 5

   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.

6. Step 6

   Add the egg yolks and beat well with a wooden spoon until completely incorporated.

7. Step 7

   Finally add the grated cheese and stir until all the cheese is melted.

8. Step 8

   In a scrupliously clean bowl beat the egg whites with an electric whisk until stiff and firmly set (this may take about 5 minutes).

9. Step 9

   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.

10. Step 10

    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.

11. Step 11

    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.