Best 2 Cheese And Leek Souffle Recipes
Indulge in a culinary delight with our versatile cheese and leek souffle recipes. Whether you seek a classic souffle or crave innovative variations, this article offers a delectable selection to tantalize your taste buds. From the traditional French cheese souffle to the unique leek and goat cheese souffle, each recipe promises a symphony of flavors and textures. Discover the secrets of creating a light and airy souffle, mastered with step-by-step instructions and expert tips. Explore the art of incorporating velvety cheese and aromatic leeks, resulting in a golden-brown masterpiece that will impress at any occasion. Whether you're a seasoned chef or a home cook seeking a challenge, these cheese and leek souffle recipes will guide you to culinary success.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE
A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
- Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
- Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
- Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
- Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.
CHEESE AND LEEK SOUFFLE
Easy to make souffle that I found on the About.com web site under British & Irish Food section. The recipe says to bake the souffle in 6 individual ramekins but I made it in a large souffle dish and cooked it for 30 minutes. I used Edam cheese and American mustard as that was what was in the fridge.
Provided by Kiwi Kathy
Categories Cheese
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees Celsius.
- Melt butter in a large saucepan. Add the chopped leeks and cook gently until the leeks are soft but not brown.
- Stir in flour and mustard.
- Add the milk a little at a time stirring thoroughly to create a thick, glosy sauce. Season with salt and a little pepper.
- Add the egg yolks and beat well with a wooden spoon until completely incorporated.
- Add the cheese and stir until the cheese is melted.
- In a separate bowl beat the egg whites until stiff and firmly set.
- Using a metal spoon, stir 2 tbsp of the egg whites into the soufle base to loosen the mix. Carefully fold in the remaining egg whites in two parts. Be very gentle and try to retainas much volume as possible.
- Lightly grease 6 individual ramekin dishes with a little butter. Gently spoon the mixture into the dishes filling to within 1 cm of the top.
- Place the ramekins onto a bakingsheet and cook in a preheated oven for 15 minutes or until the souffles are golden and risen.
- Serve immediately with a green salad and crusty bread. Be quick though, the souffle will sink in a few minutes.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the soufflé will be. Use fresh leeks, sharp cheddar cheese, and unsalted butter.
- Make sure the eggs are at room temperature. This will help them incorporate smoothly into the batter.
- Don't overbeat the egg whites. Overbeaten egg whites will make the soufflé tough. Beat them until they are stiff but still glossy.
- Fold the egg whites into the batter gently. Use a spatula and fold the whites in until just combined. Overmixing will deflate the soufflé.
- Bake the soufflé immediately. Don't let it sit in the pan for too long, or it will start to deflate.
- Serve the soufflé immediately. It is best enjoyed fresh out of the oven.
Conclusion:
Cheese and leek soufflé is a delicious and elegant dish that is perfect for any occasion. With a few simple tips, you can make a soufflé that is light, fluffy, and flavorful. So next time you are looking for a special dish to impress your guests, give cheese and leek soufflé a try.
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