Return to listing

Leek, Potato and Cheese Soufflé

Making a soufflé out of some ordinary, inexpensive ingredients adds a touch of luxury when you want to cut costs. The potatoes give the soufflé a lovely crusty top with a squidgy inside. A salad with a garlicky dressing would be a good accompaniment and a dollop of relish on the side would not go amiss. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookhams

 
 

Recipe adapted from Delia’s Happy Christmas

Method

Begin by heating the butter in a small saucepan, then stir in the sliced leek and cook gently for 5 minutes. Then add the soured cream, give it all a good stir and cook on a very low heat for a further 5 minutes to soften the leek and flavour the sauce.

Then take the pan off the heat and let it cool for about 5 minutes.

Now beat the egg yolks into the cooled sauce, and grate the potatoes straight into the pan and beat into the sauce. Lastly beat in all but 1 tablespoon of the grated Cheddar. Season with a little salt and cayenne pepper, then transfer to a large bowl. In a separate (grease-free) bowl, whisk the egg whites until stiff and stir one heaped tablespoon into the cheese mixture to slacken it and make it easier to fold in the rest.

Taste for seasoning before carefully folding in the remaining egg white.

Pour the whole lot into the soufflé dish and sprinkle the top with the reserved Cheddar, Parmesan and a sprinkling of cayenne pepper.

Place on a baking tray and bake on the centre shelf for 30 minutes or until well risen and golden brown.

Serve as soon as possible (it will shrink a bit on the way to the table but even when shrunken and cold it still tastes good!).

Nutrition 607kcals/26.8g protein/13.6g carbohydrate/4.4g sugars/49.5g fat/26.2g saturated fat/1.2g fibre/1.9g salt per serving

Eggs: for the latest guidelines, visit food.gov.uk. Recipes containing semi-cooked or raw egg are not suitable for pregnant women, elderly people, or those with weak immune systems.

Delia’s spoons: a useful point to remember is 2 teaspoons equates to 1 dessertspoon and 2 dessertspoons equates to 1 tablespoon

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


A Souffle Omelette with Three Cheeses and Chives Serves 1

A Souffle Omelette with Three Cheeses and Chives

Supper in five minutes? This speedy vegetarian soufflé omelette is so easy and is particularly appealing to those who are wary of making a standard soufflé in the oven.

 
 
Souffle Omelette with Swiss Gruyere Cheese and Parmesan Serves 2

Souffle Omelette with Swiss Gruyere Cheese and Parmesan

It helps if you separate the whites into a cup first before adding them to the bowl, then if one breaks, it won't ruin the rest.

 
 
Stilton Souffle Omelette Serves 1

Stilton Souffle Omelette

This recipe for one is a great way to jazz up a plain omelette, with Stilton adding plenty of flavour. And, if there are two people to feed, it can easily be doubled up.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Light christmas cake
28 Nov 2014 23:11
Coffee Break Small World
27 Nov 2014 08:58
Food and travel Venice
11 Nov 2014 09:07
Ingredients Suet for mincemeat
27 Nov 2014 12:34
Can Anyone Help? saffron yay or nay...
28 Nov 2014 17:01
Books Video
21 Oct 2014 19:59
Equipment Shopping for Food Processor
27 Nov 2014 13:48
Gardening Gardening
28 Nov 2014 14:30
 
NetObserver
CMS solutions by REDtechnology.com