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Leek Soufflé for Meatless Mondays

July 16, 2012 Recipes, Seasonal Recipes No Comments


Monday, July 16, 2012

Gaithersburg, Md

By:  Alex Stavitsky-Zeineddin

Leek Soufflé

I actually went out and bought a beater to make this fantastic recipe.  A friend of mind made it for lunch a couple of weeks ago. I loved it so much that I copied down her recipe and made it yesterday.  It does not take much prep time and it is filling. You can take out the yogurt and nuts for allergies. I made one souffle with walnuts and then one without the yogurt and eggs for a friend whose son has allergies. Both were excellent. The walnuts provide a “meatier” taste.

You need:

12 ounces leeks (used the leeks I had growing in my community garden plot)

1/2 cup vegetable broth

A dash of olive oil

2 eggs

Dry herbs

2 tbsps of unsweetened natural yogurt

1/2 cup of walnuts

Salt and pepper

Preheat oven to 350 degrees.

Finely dice the leeks and saute them three to four minutes in a heated pan with olive oil.  Puree the leeks and walnuts and set aside.  Separate the egg whites from the yolk.  In a separate bowl, mix the egg yolks, vegetable broth, yogurt, herbs (oregano, salt and pepper). Mix the leek and walnut puree and the yolk mixture together.  In a separate bowl, mix the egg whites with a beater until they form peaks.  Take a circular baking dish, lightly coat with canola oil spray, add the leek mixture, then gently fold the egg whites into the mixture.  Cook for 35 minutes in the oven.

I loved the fact that the leeks came from my garden!


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