Cheese And Leek Souffle - cooking recipe

Ingredients

55 g butter
1 leek, medium, cleaned, white and green chopped into fine matchsticks
55 g flour, all purpose
2 teaspoons mustard, Dijon
300 ml milk
75 g cheese, Emmenthal grated
4 eggs, large and separated
salt, to taste
black pepper, to taste

Preparation

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.