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
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a soufflé dish with a base measurement of 14cm, 6cm high, well buttered.|
Recipe adapted from Delia’s Happy Christmas
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
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.
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.
Most Popular recipes
Win an ingredient hamper from Country Products worth £100
Hot X buns
29 Mar 2015 22:16
Delia's Hot Cross buns
29 Mar 2015 19:49
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
29 Mar 2015 10:27
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46