Spicy leek and goats cheese souffles

For an elegant first course try Paul Rankin's dainty savoury soufflés, deliciously flavoured with leeks and goats' cheese
By Paul Rankin
Spicy leek and goats cheese souffles
  • Rating:
  • Serves: 6
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 50 g butter, plus extra for greasing
  • 140 g leeks, finely sliced
  • 50 g plain flour
  • 250 ml milk
  • 50 g sun-dried tomatoes
  • 1 pinches ground white pepper
  • 1 pinches cayenne pepper
  • 1 pinches nutmeg
  • 1 small chilli, finely chopped (optional)
  • 1 tsp salt
  • 3 egg yolks
  • 140 g goats' cheese, finely crumbed
  • 8 egg whites


1. Preheat the oven to 190?C/gas 5. Generously grease six little ramekins or ovenproof cups about 6 - 10cm in diameter.2. Melt the butter in a heavy-based saucepan and when begins to foam add the leeks and cook slowly for about 3 minutes until they start to soften. 3. Add the flour to the saucepan and mix well. Slowly add the milk, stirring continuously, and continue to stir over a medium heat until the sauce has thickened. This will take about 10 minutes. 4. Remove the saucepan from the heat and add the sun-dried tomatoes, pepper, cayenne, nutmeg, chilli, half tsp salt and the egg yolks. Stir to combine and then, lastly, add the cheese reserving 1-2 tablespoons for the top of the soufflés. 5. Whisk the egg whites with the remaining salt until stiff. Add about one third to the yolk mixture and stir together until smooth. Finally, gently fold in the remaining two-thirds of the whites being careful not to over-mix. 6. Spoon the mixture into the ramekin cups and sprinkle the remaining cheese on top. 7. Place the soufflés in a deep roasting tin. Pour freshly boiled water into the roasting tin around the ramekins and bake for 15 minutes. Serve immediately.

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