Leek and cheese soufflé

Ingredients for 4 servings:

• 350 g leek
• 1 tbsp olive oil
• 125 ml vegetable stock
• 50 g walnuts, chopped
• 2 m.-sized eggs
• 2 tbsp herbs, finely chopped, mixed
• 100 g cheese, grated
• 2 tbsp yogurt
• Fat, for the shape

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Hearty, spicy, airy soufflé

Finely chop the leeks with a sharp knife. Heat olive oil in a pan. Add the leeks and sauté briefly over medium heat for 2-3 minutes, stirring occasionally. Add the vegetable stock to the pan, reduce the heat, and simmer gently for another 5 minutes. Place the leeks in a mixing bowl and puree with the walnuts. Mix the egg yolks, herbs, and yogurt well. Pour the egg mixture into the leek puree. Add the cheese, season with salt and pepper, and mix well. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the leek mixture. Pour the mixture into a lightly greased 900ml soufflé dish and place on a preheated baking tray. Bake in a preheated oven at 180°C/Gas Mark 4 for 35-40 minutes. Serve immediately.