Leek and blue cheese soufflé

INGREDIENTS

100g Fairview Blue Tower cheese, crumbled 500ml leeks, chopped 125ml Parmesan, grated 120g butter 80ml flour 350ml milk 3 eggs, separated 250ml mature Cheddar 30ml butter 10ml parsley, chopped 10ml chives, chopped Pepper to taste

METHOD

1. Heat the butter in a pan and add the leeks.

2. Cook and stir until the leeks are soft, but still green. This takes about 2-3 min.

3. Purée the leeks in a food processor and allow to cool.

4. Butter your 4 individual soufflé dishes or one big dish.

5. Cut rectangular strips of baking paper and butter the paper.

6. Stick the buttered paper to the inside of the small dishes to form a collar that extends about 3-4 cm above the dish.

7. Heat the 120g butter in a pot, over medium heat.

8. Add the flour and use your whisk to blend the butter and flour well.

9. Gradually add the milk and keep whisking until the sauce thickens.

10. Once the sauce has thickened, allow the sauce to cook for about 2–3 min. on low heat.

11. Preheat your oven to 200°C.

12. Place the white sauce in your mixing bowl and, while mixing on medium speed, add the egg yolks one by one, mixing after each addition.

13. Add the leek purée, the cheese, herbs and pepper and mix through.

14. Beat the egg whites until it forms stiff peaks and fold into the white sauce mixture.

15. Spoon into the soufflé dishes and bake until puffed up and golden brown.