Leek – Cheese Soufflé

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	50 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the leek into small pieces with a sharp knife. Heat olive oil in a pan. Add the leek and sauté briefly for 2-3 minutes over a medium heat, stirring occasionally. Add the vegetable stock to the pan, reduce the heat and simmer gently for another 5 minutes. Put the leek in a mixing bowl and puree with the walnuts. Mix the egg yolks, herbs and yoghurt together well. Add the egg mixture to the leek puree. Add cheese and season with salt and pepper and stir well. In a separate bowl, beat the egg whites until stiff. Pull the egg white into the leek mixture. Pour the mixture into a lightly greased 900 ml soufflé dish and place on a preheated baking sheet. Bake in the preheated oven for 35-40 minutes at 180 ° C / gas mark 4. Serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.