Leek Soufflé


The mighty leek is a superfood in its own right. Packed with antioxidants and vitamins, a good dose of leek will help stave off any winter cold. Leeks are part of the same family as onion and garlic but generally have a sweeter and more subtle flavour. Early, baby leeks are sweeter than their older, woodier versions and can be eaten simply on their own as a starter. The later varieties are hardier and have bags of flavour to form the base of any stock or winter soup. Always pick firm stalks with bright green tips. Avoid dehydrated, brownish looking tips.

Leek Soufflé

Finely chop 500g of leeks and wash under cold running water. Lightly sweat down the leeks in some butter until just soft and allow to cool. In a medium pan, melt 75g salted butter, stir in 75g of flour and 250ml warm milk. Cook until the mixture thickens then cool and add the softenend leeks. Brush ramekins with softened butter and line with grated Parmesan. Whisk three egg whites to soft peaks and fold through the mixture. Fill the ramekins to the top and run your finger around the edge. Cook in a pre-heated oven for 13 minutes. Serve straight from the oven.

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