Cheese and Leek Soufflé

Soufflé is considered a very sophisticated dish, yet they are actually quite easy and simple to prepare. Soufflé recipes can be sweet or savoury and one of my favourite savoury souffle's is a Cheese and Leek. I love the classic combination of ingredients, two flavours which really work well together and both strong enough to add depth to the soufflé. Always use a strong flavoured cheese for the best flavour.

4 oz unsalted butter, plus more for greasing (55 g)
1 medium leek, cleaned, white and green chopped into fine matchsticks
2 oz all purpose flour, unbleached (55 g)
2 tsp. Dijon mustard
½ pint milk
3 oz Emmenthal cheese, grated (75 g)
4 large eggs, seperated
kosher or sea salt
black pepper, freshly ground

Preheat the oven to 400°F (200°C, Gas Mark 6). Lightly grease 6 individual ramekin dishes with a little butter.

Gently melt the butter in a large saucepan. Add the finely chopped leeks and cook gently until the leeks are soft but not brown. Stir in the flour and mustard into the leeks.

Then, add the milk a little at a time, stirring thoroughly to create a thick, glossy sauce. Once the sauce is thickened, season with salt and a little pepper.

Add the egg yolks and beat well with a wooden spoon until completely incorporated.

Finally add the grated cheese and stir until all the cheese is melted.

In a scrupliously clean bowl beat the egg whites with an electric whisk until stiff and firmly set (this may take about 5 minutes).

Using a metal dessert spoon, stir 2 Tbsp. of the egg white into the soufflé base to loosen the mix. Then, carefully fold in remaining egg whites in two parts. Be very gentle and try to retain as much volume as possible. You will need to work quickly but delicately.

Gently spoon the mixture into the ramekins filling to within ½" of the top. Place the ramekins onto a baking sheet and cook in the preheated oven for 15 minutes or until the soufflés are golden and risen.

Serve immediately with a green salad and crusty bread. Be quick though, the soufflé will sink in a few minutes.

Makes 6 servings.