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Leek and Herb Souffle Recipe

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Leek and Herb Souffle Recipe

Prep Time: Cook Time:


  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Olive oil | 1.00 tablespoon
  • Leeks, raw | 3.00 leek
  • Dried walnuts | 1.75 oz
  • Egg, whole, raw | 2.00 small
  • Fresh basil | 1.00 tbsp, chopped
  • Chives, raw | 1.00 tbsp chopped
  • Yogurt, plain, whole milk | 2.00 tbsp
  • Vegetable broth | 0.50 cup
Nutrition Facts (Per Serving)

Calories per serving: 181.93 mg

Fat per serving: 13.08 g

Saturated fat per serving: 1.68 g

Protein per serving: 6.67 g

Sodium per serving: 196.92 mg

Cholesterol per serving: 71.66 g


  1. Separate the egg yolks and whites. Chop the leeks finely; set aside.
  2. In a skillet, heat oil then put leeks in it and saute at a medium heat for about 3 minutes while stirring occasionally.
  3. Then add vegetable soup to pan, reduce the heat and simmer gently for 5 minutes more.
  4. Put the walnuts in a blender and blend until finely chopped. Then put leek mixture in it and blend to form a puree. Pour into the mixing bowl.
  5. Then put together the basil, chives, yogurt and egg yolks until completely combined.
  6. Ladle the egg mixture into leek puree. Season and mix well.
  7. Beat the egg whites in a separate mixing bowl until firm peaks form. Fold the egg whites into the leek mixture. Put the mixture lightly greased 900 ml soufflé dish and place on a warm baking tray.
  8. Then put it in a preheated oven for about 40 minutes or until risen and set. Serve immediately.

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