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    Leek Souffle'

    Source of Recipe

    Vegetable Ingredients Cookbook

    Recipe Introduction

    Some people consider a souffle'as a dinner party dish and a rather tricky one at that. However, others serve them for family meals because they are quick and easy to make and are popular and satisfying.

    List of Ingredients

    1 T sunflower oil
    1 1/2 oz butter
    2 leeks - thinly sliced
    about 1 1/4 c milk
    1 oz all purpose flour
    4 eggs - separated
    3 oz Gruye're or Emmenthal cheese - grated
    salt (to taste)
    freshly ground pepper (to taste)


    Preheat oven to 350*F and butter a large souffle' dish. Heat the oil and 1/2 oz of the oil in a small saucepan or flameproof casserole and fry the leeks over low heat for 4 to 5 minutes until soft but not brown, stirring occasionally

    Stir in the milk and bring to a boil. Cover and simmer for 4 to 5 minutes, until the leeks are tender. Put the liquid through a strainer into a measuring jug.

    Melt the remaining butter in a saucepan, stir in the flour and cook for 1 minute. Remove pan from heat. Make up the reserved liquid with milk into the pan to make a smooth sauce. Return to heat and bring to a boil, stirring. When thickened, remove from the heat. Cool slightly and then beat the egg yolks, cheese and the leeks.

    Whisk the egg whites until stiff and using a large metal spoon, fold into the leek and egg mixture. Pour into the prepared souffle' dish and bake in the oven for 30 minutes until golden and puffy. Serve immediately.




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