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Cheese Souffle with Leek Sauce

Melt the butter, stir in the flour and gradually add the milk. Bring to the boil, stirring until you get a smooth sauce. Cool slightly, then add the egg yolks one by one, beating well. Add the cheese, mustard powder, salt and pepper. Whisk the egg whites until stiff, and fold gently into the cheese mixture. Spoon into a 12.5cm/5in diameter buttered souffle dish. Bake in a preheated oven at 190C, gas mark 5, 375F for about 30 minutes.

Meanwhile, make the leek sauce. Cook the leeks gently in butter until soft then puree in a blender or food processor. Add the cream and season to taste. Heat through, and serve with the cheese souffle.

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– Ingredients –

1oz butter 25g
1oz plain flour 25g
2 1/2cups milk 1 1/4pt/700ml
3 eggs, separated
3oz Cheddar cheese, grated 75g
1/2tsp English mustard powder
salt & freshly ground pepper

The leek sauce:

2 medium leeks, finely chopped
1/2cup cream 1/4pt/140ml

– Author –

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