Leek and cheese souffle recipe

Click to rate
(55 ratings)
Sending your rating
makes: 6
Prep: 20 min
Cooking: 15 min
-20 for individual, 40 minutes for large soufflé
  • We earn a commission for products purchased through some links in this article.
  • 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!

    Click to rate
    (55 ratings)
    Sending your rating

    Explore More