Souffles are a great way to impress guests at a dinner party. This one is simple to make but it
looks very sophisticated.
15 g/l/2 oz/1 tbsp butter
15 ml/1 tbsp sunflower oil
40 g/l 1/2 oz/3 tbsp butter
2 leeks, thinly sliced about
300 ml/l/2 pint/1 1/4 cups milk
25 g/ 1 oz/1/4 cup plain flour
4 eggs, separated
75 g/3 oz Gruyere or Emmenthal cheese, grated
salt and freshly ground black pepper
Serves 2-3
1-Preheat the oven to 180oC/350oF/Gas 4. Butter a large souffle dish. Heat the sunflower oil and
15 g/l/2 oz/1 tbsp of the butter in a small saucepan or flameproof casserole and fry the leeks over
gentle heat for 4-5 minutes, until soft but not brown.
2-Stir in the milk and bring to the boil. Cover and simmer for 4-5 minutes, until the leeks are
tender. Strain the liquid through a sieve into a measuring jug.
3-Melt the remaining butter, stir in the flour and cook for 1 minute. Remove from the heat.
4-Make up the reserved liquid with milk to 300 ml/1/2 pint/ 1 1/4 cups. Gradually stir in the milk
to make a smooth sauce. Return to the heat and bring to the boil, stirring. When thickened,
remove from the heat. Cool slightly and beat in the egg yolks, cheese and leeks.
5-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 for about 30 minutes, until puffed and
golden brown. Serve immediately.
looks very sophisticated.
15 g/l/2 oz/1 tbsp butter
15 ml/1 tbsp sunflower oil
40 g/l 1/2 oz/3 tbsp butter
2 leeks, thinly sliced about
300 ml/l/2 pint/1 1/4 cups milk
25 g/ 1 oz/1/4 cup plain flour
4 eggs, separated
75 g/3 oz Gruyere or Emmenthal cheese, grated
salt and freshly ground black pepper
Serves 2-3
1-Preheat the oven to 180oC/350oF/Gas 4. Butter a large souffle dish. Heat the sunflower oil and
15 g/l/2 oz/1 tbsp of the butter in a small saucepan or flameproof casserole and fry the leeks over
gentle heat for 4-5 minutes, until soft but not brown.
2-Stir in the milk and bring to the boil. Cover and simmer for 4-5 minutes, until the leeks are
tender. Strain the liquid through a sieve into a measuring jug.
3-Melt the remaining butter, stir in the flour and cook for 1 minute. Remove from the heat.
4-Make up the reserved liquid with milk to 300 ml/1/2 pint/ 1 1/4 cups. Gradually stir in the milk
to make a smooth sauce. Return to the heat and bring to the boil, stirring. When thickened,
remove from the heat. Cool slightly and beat in the egg yolks, cheese and leeks.
5-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 for about 30 minutes, until puffed and
golden brown. Serve immediately.
