One of the best things about writing a recipe book is once people start reading it, they are eager to share their own favourites. This one came from my friend Hannah who sings in our local community choir. She also keeps hens and ducks so like me, has a ready supply of eggs.
I used to make souffles years ago when we kept goats and were awash with milk as well as eggs. It took me a while to achieve success, but the trick is to beat plenty of air into them and serve straight from the oven before they have a chance to collapse!
- 40g butter
- 2 leeks
- 25g flour
- 4 eggs
- 1/2 pint milk
- 75g cheese, (Gruyere, Cheddar also works well)
- Preheat oven to 180 C
- Butter a large soufflé dish
- Thinly slice leeks
- Fry in the butter over a gentle heat until soft
- Add flour and cook for a few minutes, stirring continuously
- Gradually whisk in the milk and keep stirring until you have a nice thick sauce
- Separate eggs and add yolks to leek mixture
- Add cheese and seasoning
- Whisk whites until stiff and fold into mixture
- Pour into prepared dish and cook for 30 – 40 minutes until golden and puffy.
Green salad with tomatoes and fresh, crusty bread. You have to serve the soufflé immediately as it soon sinks so straight from the oven to the table!