Ingredients
- 4 ounces unsalted butter (plus a little for greasing)
- 1 medium leek (cleaned, white and green chopped into fine matchsticks)
- 55 grams/2 ounces all purpose flour
- 2 teaspoons Dijon mustard
- 1/2 pint milk
- 75 grams/3 ounces Emmenthal cheese (grated)
- 4 large eggs (yolk and white seperated)
- salt to taste
- pepper to taste
Preparation
Step 1
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 tbsp of the egg white into the soufflé base to loosen the mix. Then, carefully fold in remaining egg whites in two 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 ½"of the top. Place the ramekins onto a baking sheet and cook in the preheated oven for 15 minutes or until the souffles are golden and risen.
Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.