Savory Leek & Gruyère Soufflé
Savory Leek & Gruyère Soufflé Because leeks are grown partly underground, grit often lodges between the layers of the leaves, so they must be rinsed well
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Whisk
- Spatula
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 2 Tbs. unsalted butter, softened, plus 5 Tbs. cold unsalted butter
- 2 cups grated Gruyère cheese
- 2 Tbs. olive oil
- 4 leeks, about 1 1/2 lb. total, trimmed and chopped
- 1 tsp. chopped fresh thyme
- Salt
- freshly ground pepper
- 5 Tbs. all-purpose flour
- 2 1/2 cups half-and-half, warmed
- 6 eggs, separated
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