Cheese and Leek Souffle
Elevate your dining experience with this delicate yet flavorful Cheese and Leek Soufflé, a sophisticated dish that combines the earthy sweetness of sautéed leeks with the nutty richness of Gruyère and Parmesan cheeses. Perfectly light and airy, this classic French-inspired soufflé starts with a creamy béchamel base, enriched with egg yolks and folded with meticulously whipped egg whites for a fluffy, sky-high rise. The optional hint of nutmeg adds a subtle warmth, while the breadcrumbs dusting the ramekins provide a delightful crisp edge. Whether you’re hosting a dinner party or indulging in a gourmet brunch, this savory soufflé is guaranteed to impress. Ready in just under an hour, it’s the perfect centerpiece for a memorable meal!
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Ingredients
- 30 grams Unsalted butter (plus extra for greasing)
- 30 grams All-purpose flour
- 250 milliliters Whole milk
- 1 large Leeks (thinly sliced, white and light green parts only)
- 80 grams Gruyère cheese (grated)
- 20 grams Parmesan cheese (grated)
- 4 Eggs (separated into yolks and whites)
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons White pepper (or black pepper)
- 1 pinch Nutmeg (optional)
- 2 tablespoons Breadcrumbs (optional, for dusting the ramekins)
Directions
Step 1
Preheat the oven to 200°C (390°F) and position a rack in the center.
Step 2
Grease four individual ramekins with butter and dust with breadcrumbs if using, then place them on a baking tray.
Step 3
Heat the olive oil in a skillet over medium heat and sauté the sliced leeks for 5-7 minutes until tender but not browned. Set aside to cool.
Step 4
In a medium saucepan, melt the butter over low heat. Add the flour and whisk constantly for 1-2 minutes to form a smooth paste (roux).
Step 5
Slowly add the milk in small batches, whisking continuously to thicken the mixture. Simmer gently for 2-3 minutes until you have a smooth, thick béchamel sauce.
Step 6
Remove the saucepan from heat and stir in the Gruyère, Parmesan, salt, pepper, and optional nutmeg until the cheese is completely melted and incorporated.
Step 7
Add the egg yolks, one at a time, to the béchamel sauce, whisking to blend after each addition. Stir in the sautéed leeks. Set the mixture aside to cool slightly.
Step 8
In a large, clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Be careful not to overbeat.
Step 9
Gently fold one-third of the beaten egg whites into the béchamel mixture to lighten it, then fold in the remaining egg whites in two parts. Use a spatula and fold carefully to preserve as much air as possible.
Step 10
Divide the mixture evenly among the prepared ramekins (filling each about three-quarters full) and run your thumb around the rim of each ramekin to help the soufflés rise evenly.
Step 11
Bake in the preheated oven for 18-22 minutes, or until the soufflés have risen and the tops are golden brown. Avoid opening the oven door during baking.
Step 12
Serve immediately for the best texture and presentation, as soufflés will begin to deflate after a few minutes.
Nutrition Facts
| Serving size | (739.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1398.4 |
| Total Fat 96.8g | 0% |
| Saturated Fat 46.0g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 936.4mg | 0% |
| Sodium 2534.5mg | 0% |
| Total Carbohydrate 56.9g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 17.5g | |
| Protein 69.0g | 0% |
| Vitamin D 312.5IU | 0% |
| Calcium 1367.9mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 977.3mg | 0% |
Source of Calories