Ten-Minute Roasted Leek and Gruyère Soufflé
Ten-Minute Roasted Leek and Gruyère Soufflé Get your guests to the table and then serve them this ingenious soufflé that bakes in ten minutes rather than the
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.joanneweir.com.
Cooking tools:
- Baking dish
- Stove
- Oven
- Skillet
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 leeks, white and 2 inches green part, cut into 1/4-inch dice
- 1 teaspoon chopped fresh thyme
- Salt
- freshly ground black pepper
- 2 1/2 cups half-and-half
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 6 eggs, separated, room temperature
- 1 cup (4 ounces) grated Gruyère cheese
- 1 cup finely grated Parmigiano-Reggiano cheese
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