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Leek and Cheddar Souffle Recipe

Leek and Cheddar Souffle Recipe-calories-vegetarian-nutrition facts

PREP TIME: 15 min
COOK TIME: 15 min
READY TIME: 30 min
CALORIES: 340 (per serving)

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  • 2 tablespoons olive oil
  • 3 leeks, chopped
  • 2 tablespoons butter
  • 3 tablespoons plain flour
  • 1¼ cups (10 fl oz) milk, warmed
  • ¾ cup grated aged Cheddar cheese
  • 1 tablespoon lemon thyme leaves
  • Cracked black pepper
  • 3 egg yolks
  • 4 egg whites
  • 1½ cups (12 fl oz) cream


1 Heat olive oil in a frypan over medium heat. Add leeks and cook for 6 minutes or until golden. Set aside.

2 Place butter in a saucepan over medium heat and melt.

3 Add flour and cook, stirring, for 1 minute. Whisk milk into flour mixture and then stir until mixture has boiled and thickened. Remove mixture from heat and stir through Cheddar, thyme, pepper, leeks and egg yolks.

4 Beat egg whites until soft peaks form. Fold egg whites through cheese mixture and spoon into six 1 -cup capacity greased souffle ramekins. Place ramekins in a baking dish and fill dish with enough water to come halfway up the sides of the ramekins.

5 Bake at 180°C (350°F) for 20 minutes or until souffles are puffed and set. Remove baking dish from oven and allow souffles to fall and cool slightly.

6 To serve, invert souffles onto deep serving dishes and coat each with cream. Return to oven and bake for a further 15 minutes or until souffles are puffed and golden. Serve with a rocket (arugula) salad.


Calories: 340 Kcal
Fat: 26 g
Carbs: 16 g
Protein: 11 g