This will make enough for 2-3 people, the recipe is easily doubled. You'll see in the video that I doubles the ingredients to make two dishes, enough for 4-6 people. This is a sharing dish rather than in individual ramekins, could be served as a main course with some green veg on the side.
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Ingredients
- 30 g butter softened
- 100 g gruyere grated
- 1 tbsp olive oil
- 2 leeks trimmed and chopped
- 2 sprigs thyme leaves picked
- 30 g unsalted butter
- 20 g plain flour
- 160 ml whole milk
- 2 large eggs separated
- 2 tsp dijon mustard
Instructions
- Use half the softened butter to coat the soufflé dish and sprinkle with a little of the cheese (see video)
- Melt the remaining softened butter with the olive oil over a low heat, add the leeks and thyme and gently sauté for 12 minutes. Remove from the heat, tip onto a plate, spread out, season with salt and pepper and leave to cool for 5-10 minutes.
- Preheat the oven to 200C fan
- While the leeks are cooling, make the roux, In a heavy based pan melt the butter, stir in flour and slowly add milk, whisking all the time until it thickens. Remove from the heat, tip in the cheese and stir until melted.
- Whisk the egg whites with a pinch of salt to stiff peaks.
- Put the leeks into a large bowl, add mustard, stir in the egg yolks one at a time. pour the cheese sauce onto the leeks and stir. Add one spoonful of the whisked egg whites and stir in. Tip in the rest of the whites and gently fold into the mixture. Pour into the prepared dish and bake for 25 minutes. Serve immediately
Nutrition
Calories: 601.9kcalCarbohydrates: 25.9gProtein: 27.1gFat: 43.9gSaturated Fat: 21.6gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 284.8mgSodium: 550.8mgPotassium: 441.8mgFiber: 2.2gSugar: 8.6gVitamin A: 2812IUVitamin C: 12.3mgCalcium: 716.7mgIron: 3.6mg
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