Leeks and feta cheese souffle

Leeks and feta cheese souffle – light and airy this souffle tastes like cheesy clouds, and caramelized leeks, and it’s easier to make than you think.

Light, airy and fluffy – like eating cheesy clouds – that’s how this souffle tastes!

My first memory of a souffle was when I was little and my grandma made an apple souffle for dessert.  That’s what she called it at least.  Thinking back, it wasn’t light and fluffy and sticking out of the dish – it was silky soft and tasted more like a flan with caramelized apples – but it was heavenly, and the word ‘souffle’ just stuck in my mind as something incredibly yummy and sophisticated.

A lot of years passed before I attempted to make my first souffle.  Naturally I tried to recreate my grandma’s dessert but I knew it wasn’t a true souffle recipe.  So I decided to tackle the real deal, and start with a cheese souffle.  I’ve been meaning to use  feta cheese but in the last minute decided to add a good amount of creamy, almost caramleized leeks as well.

In most cases a souffle is made of a bechamel sauce base, and beaten egg whites for lightness.  You can make the base sweet or savory and flavor it in any which way you fancy.

If the word ‘souffle’ scares you, know that its notoriety is way overblown.  I haven’t had a disaster yet (if you don’t count the broken dish I knocked off hurrying to photograph the souffle while it’s still high and glorious looking).

I’ve made this multiple times without fail, the last one of which I managed to make it while helping with 7th grade math questions, and paying attention to what my 4th grader was telling me at the same time.  It turned out better than ever – so really, it’s a lot of fuss about nothing, if you ask me.

I’ve read intimidating and exhausting, a few page long instructions and notes on how to make a proper souffle, and that can sure scare anyone away.  I’ve made it the fast way – at 450 °F for 15 minutes, and the ‘correct’ way, at 350 °F for 35 minutes.   I’ve made it with Parmesan sprinkled at the bottom of the baking dish to create more traction (so the souffle can rise better), and without the Parmesan at the bottom – with just the same consistent result.

I’d say the biggest problem with souffles is that they deflate pretty quickly.   So just keep that in mind, and have your guests or family ready to applaud because just as they are finishing oohing and ahhing, those high peaks will start quickly going down right before your eyes and the look will not be so glorious any more.   The taste will still be delicious and billowy though!

This particular one makes for a nice light dinner, served with a side green salad.   I like to make it in steps, by prepping my leeks a day or more ahead because that step adds about 15-20  minutes to the cooking time (still not too bad).

You can make it for breakfast or brunch too.  I’m already thinking of a sweet-and-savory variation so stay tuned for that!

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Leeks and feta cheese soufflé

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Leeks and feta cheese souffle - light and airy this souffle tastes like cheesy clouds, and caramelized leeks, and it's easier to make than you think.

Course: Appetizer/Breakfast/Main dish

Cuisine: French

Servings: 6

Calories: 250 kcal

Author: Viktoria

Ingredients

• 1 cup cooked leeks (from 3 medium size leeks)
• 4 eggs, separated + 1 egg white
• 2 tbs butter
• 2 tbs flour
• 1 cup milk
• 1 cup crumbled feta cheese
• 2 tbs chopped dill
• 1/2 tsp garlic powder
• 1-2 tbs of butter and grated Parmesan cheese for the bottom of the remekins

Instructions

1. Preheat oven to 400 °F
2. Generously butter 6 ramekins, and sprinkle with grated Parmesan cheese the bottoms and sides; put the ramekins in the freezer while you are preparing the souffles.
3. Separate the egg whites and yolks.
4. Melt 2 tbs of butter and add 2 tbs of flour, and cook for 2 minutes while stirring constantly.
5. Add the milk, little by little until it's all incorporated and you get a thick bechamel sauce
6. Season the sauce with lots of black pepper, salt, a pinch of nutmeg and 1/2 tsp of garlic powder and let it cool a bit.
7. Beat the egg yolks and spoon a little of the warm sauce to temper them. Carefully add the egg yolks into the bechamel sauce while constantly whisking.
8. Add the crumbled feta cheese, cooked leeks, and chopped dill.
9. In a separate bowl, whip the egg whites into stiff peaks.
10. Take 1/3 of the egg whites and gently fold into the bechamel sauce base. Add the remaining egg whites, one third at a time, and slightly mix, trying not to overdo it and take away all the air.
11. Pour into the prepared ramekins, to about 1/2 inch from the top, and bake for 20 minutes.

Recipe Notes

This is enough to fill 6 ramekins, 4" in diameter, 2" high (holds about 3/4 cup of liquid)