Goat’s cheese and leek souffles Recipe

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  • Vegetarian

serves:

8

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 295 kCal 15%
Fat 24g 34%

Relax on Easter Day by making these individual soufflés the day before – then just reheat them for 20 minutes before serving.

Ingredients

  • 2 medium leeks (400g/14oz), well washed, drained and finely sliced
  • 60g (2oz) butter
  • 60g (2oz) plain flour
  • 300ml (½ pint) semi-skimmed milk
  • 3 large eggs separated
  • Salt and freshly ground black pepper
  • 150g (5oz) firm goat's cheese (mild English goat's Cheddar)
  • 30g (1oz) sun-dried tomatoes, chopped
  • 2-3tsp chopped fresh thyme leaves
  • To serve:
  • 142ml pot double cream
  • 4 tsp freshly grated Parmesan
  • A few salad leaves, e.g. rocket or lamb's lettuce, to serve
  • 8 ovenproof ramekins lightly buttered using about 10g (¼oz) of the butter
  • Roasting tin for a bain-marie

Method

  • Set oven to moderate, gas mark 4 or 180°C. Blanch leeks in boiling water for 2 mins, drain, cool under cold running water or in iced water. Pat dry in a tea towel.

  • Melt butter in a fairly large pan over a medium heat. Sprinkle in the flour and cook for a couple of minutes until it forms a paste, then gradually add the milk, stirring. Continue to cook, stirring, for another few minutes, until sauce has boiled and is thick and smooth. Cool for a few minutes.

  • Beat in egg yolks, one at a time. Season well and crumble in the goat’s cheese, add blanched leeks, sun-dried tomatoes and thyme. Stir in gently. Whisk egg whites until soft but not too dry, then gently stir about a third into the sauce, then, using a spatula, fold in the rest.

  • Divide the mixture between ramekins and stand dishes in a roasting tin. Pour in boiling water to come halfway up sides of dishes. Carefully put tin in oven. Bake for 25-30 mins, until just firm when you press the tops with your finger.

  • Lift out dishes on to a wire rack; leave to cool for 5-10 mins. Slide a knife round the edges, and take out soufflés and put them on a buttered baking tray. When cold, cover tray with film and chill.

  • To reheat: Set the oven to fairly hot, gas mark 6 or 200°C. Spoon cream over each soufflé and sprinkle with the Parmesan. Bake for 15-20 mins until piping hot. Meanwhile, arrange a few salad leaves on each serving plate. Serve the soufflés hot, garnished with a small thyme sprig, if you like. (Not suitable for freezing).

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Top Tip

The soufflés can be served straight away after the first baking without cream and Parmesan, or put cream and Parmesan on and bake for 10-15 mins until golden