Ingredients
- 1 cup cooked leeks (from 3 medium size leeks)
- 4 eggs, separated + 1 egg white
- 2 tbs butter
- 2 tbs flour
- 1 cup milk
- 1 cup crumbled feta cheese
- 2 tbs chopped dill
- 1/2 tsp garlic powder
- 1-2 tbs of butter and grated Parmesan cheese for the bottom of the remekins
Instructions
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Preheat oven to 400 °F
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Generously butter 6 ramekins, and sprinkle with grated Parmesan cheese the bottoms and sides; put the ramekins in the freezer while you are preparing the souffles.
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Separate the egg whites and yolks.
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Melt 2 tbs of butter and add 2 tbs of flour, and cook for 2 minutes while stirring constantly.
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Add the milk, little by little until it's all incorporated and you get a thick bechamel sauce
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Season the sauce with lots of black pepper, salt, a pinch of nutmeg and 1/2 tsp of garlic powder and let it cool a bit.
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Beat the egg yolks and spoon a little of the warm sauce to temper them. Carefully add the egg yolks into the bechamel sauce while constantly whisking.
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Add the crumbled feta cheese, cooked leeks, and chopped dill.
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In a separate bowl, whip the egg whites into stiff peaks.
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Take 1/3 of the egg whites and gently fold into the bechamel sauce base. Add the remaining egg whites, one third at a time, and slightly mix, trying not to overdo it and take away all the air.
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Pour into the prepared ramekins, to about 1/2 inch from the top, and bake for 20 minutes.
source http://recipetocooking.blogspot.com/2019/01/leeks-and-feta-cheese-souffle.html
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