Picardy-Style Soufflé, a recipe from the Worldwide Gourmet

Ingredients

• - 1.2 to 1.4 kg (2 2/3 to 3 lb.) leeks
• - 4 eggs
• - 1 tbsp. flour or cornstarch
• - 70 g (5 tbsp.) butter
• - 4 tbsp. crème fraîche
• - Salt, pepper and a pinch of grated nutmeg