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