Leek and cheese souffle recipe

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20 min


15 min
-20 for individual, 40 minutes for large soufflé

Delicious light and fluffy soufflés, ideal for a starter or light lunch served with a mixed salad.


  • 1 medium leek, trimmed and cut into matchstick size pieces
  • 50g/ 2oz butter
  • 40g/11/2oz plain flour
  • 1tsp Dijon mustard
  • 300ml/1/2pt milk
  • Light sprinkling sea salt and ground black pepper
  • 75g/3oz Emmental cheese, grated
  • 4 large egg yolks
  • 5 large egg whites


  • Lightly sauté the leeks in the butter until softened but not browned. Stir in the flour and mustard.

  • Gradually pour in the milk stirring constantly until the mixture has thickened. Season well and add cheese. Beat egg yolks into mix using a wooden spoon.

  • At this point the mixture can be placed in a covered bowl and chilled until required.

  • When ready to cook beat whisk egg whites in a large bowl using an electric whisk until the bowl can be inverted without the mixture falling out. Stir in a couple of spoonfuls of the egg white into the soufflé mix using a metal spoon to loosen the mix. Carefully fold in remainder to retain as much volume as possible.

  • Lightly grease 6 individual ramekin dishes or 1 large soufflé dish with butter. Spoon soufflé mixture into the dishes. Rest on a baking sheet.

  • Cook until the soufflé is risen above the dish rim and is golden and fluffy.

  • Serve immediately before it sinks before your eyes!

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(40 ratings)
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