Leek-mustard souffle

This otherwise ordinary souffle is extraordinary with the addition of horseradish and leeks.

Leek-mustard Souffle

Equipment: saucepan for heating milk, saute pan for preparing leeks, 1-1/2 quart souffle dish or baking dish, electric mixer and mixing bowl, whisk, rubber spatula, measuring cups and spoons

Ingredients:

• 2 1/2 Tbsp. butter, plus additional for coating souffle dish
• 3 Tbsp. flour
• 1 cup milk
• 4 eggs yolks
• 5 egg whites
• 1 cup sharp cheese (gruyere is great, I used a very sharp artisan cheddar, use something with a bite to it), grated fine
• 1 cup chopped leeks
• 1 Tbsp. grated parmesan
• 1 tsp. olive oil
• 1 tsp. sea salt
• 1/4 tsp dry ground yellow mustard
• 1/2 tsp. creamy horseradish
• 1/4 tsp. smoked paprika

Directions:

• Pre-heat oven to 400.
• Prepare souffle dish by buttering, then swirling around parmesan in it
• Heat milk on stovetop until steaming
• Create a "white" roux by heating butter in saucepan on low/medium and adding flour, stirring until thickened and somewhat frothy.
• Add hot milk into the roux and heat while stirring until thickened. Remove from heat.
• Saute leeks in olive oil, adding in the salt, until translucent. Set aside.
• Into milk/roux mixture, add mustard, horseradish and paprika. Add egg yolks, one at a time, whisking each in to incorporate.
• Beat egg whites using electric mixer until stiff but not dry and soft peaks hold.
• Very gently fold 1/3 of egg whites into the other ingredients, adding about 1/3 of the leeks and 1/3 of the cheese with each incorporation. Repeat until complete.
• Carefully scoop/pour into prepared souffle dish.
• Turn oven down to 375.
• Bake about 25 minutes, leave it completely alone during this time, do not open oven door! After 25 minutes, take a peek, souffle should be risen and golden brown on top.
• Serve it pronto as they do deflate!

XO, Debbie