By Tamar Adler
- Total Time
- 1 hour and 30 minutes
- Rating
- 4(104)
- Notes
- Read community notes
When a soufflé is cooked slowly, as this one is, in a water bath, it often has the word ‘‘pudding’’ appended to it. I like the word, so I don’t mind the practice, but this soufflé is airy and closer to its Webster’s etymology — ‘‘a murmuring or blowing sound’’ — than the appendage suggests. It has less flour than a regular soufflé. It needs less scaffolding. This soufflé is equally good with either vegetable; it can be made hours ahead and will rise again upon reheating.
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Ingredients
Yield:4 to 6
- 825grams or 9-10 cups thinly sliced, white and light green parts of leeks or an equivalent amount of wilted spinach (or sautéed zucchini), completely drained in a dish towel and puréed
- 125grams butter divided into 100 grams and 25 grams
- 25grams all-purpose flour
- 1cup whole milk
- ½cup grated Parmesan
- 6eggs, separated
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
383 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 14 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Sweat the leeks in 100 grams of butter with salt until just barely beginning to brown and totally dry, about 10 minutes.
Step
2
Make a béchamel by melting the remaining butter in a small pot, then adding the flour, stirring to combine, and then slowly adding the milk, whisking, until it boils and thickens.
Step
3
Let cook 2 to 3 minutes. Turn off burner.
Step
4
In a blender, blend the vegetables and béchamel until totally smooth. Add the Parmesan and then the yolks, one at a time, until it is all incorporated. Pour into a large mixing bowl.
Step
5
Preheat oven to 325. Place a medium- to high-sided ovenproof container into which a loaf pan or 1½- or 2-quart soufflé mold can fit on a rack in the middle of the oven. Heat water in a kettle. Fill the container in the oven about halfway, keeping extra water for filling more once you’ve put the soufflé pudding in.
Step
6
Beat the whites to stiff peaks.
Step
7
Lightly butter the pan or mold.
Step
8
Gently fold a third of the beaten whites into the vegetable, béchamel and yolk mixture to lighten it. Then fold in the rest, and add to the pan or mold. Place this into the water bath in the oven. Water should come ⅔ of the way up its sides. Lightly cover with a loose piece of buttered or oiled aluminum foil.
Step
9
Cook for 1½ hours, or a little more, until the soufflé has risen at least an inch above the pan or mold — remove foil when the soufflé begins to push against it — and the top cracks. Let cool for a few minutes before serving.
Ratings
4
out of 5
104
user ratings
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Cooking Notes
Ken Kraus
Grams of flour and butter? Cups of milk and Parmesan? Let's be consistent in our units, whether US or Metric.
Deejay
I'd love to make this, but the metric measurements don't work with the gear in my American kitchen. What's up with this? I don't want to have to guess and mess up, particularly given the price of leeks these days. Please consider the needs of your audience in future when posting these recipes. I'm a regular user and love many of the recipes I try, but please keep them accessible to an American audience. Many thanks for your consideration going forward!
Cathymink
Gave the recipe a poor rating because the measurements are not consistent. I used 3 leeks and a large onion. Total of one stick of butter and 3TB flour. You need a large soufflé pan or be prepared to add a collar. Baking time exceeds 1.5 hours! But the result was delicious. Needs some proofreading, I cross referenced with existing soufflé recipes in my files.
Scott Cole
Is this recipe in Metric or US Measurements? Is it possible to convert all the metric measurements to standard US Measurements for us backwards Americans who haven't made the transition to the smarter metric system?
Marjorie Mccarthy
Google the conversion or buy a scale. Kitchen scales have had both metric and archaic quantities on them for years now. You can also buy metric liquid and measuring spoons at all the big kitchen suppliers.
Only the US, Burma and Liberia use the old English measures now.
Everyone should be conversant with metric measures. We are the backward ones here.
Henry
Conversions:
1. 3 level tablespoons Flour ='s Approx. 25 g or 1 oz
2. A stick of butter is equal to half a cup, 4 ounces, 8 tablespoons or 113 grams.
Judi
I agree. Please give us North American measurements. I do not have gram measuring utensils. Thanks.
Michael Coventry
Hmm, sorry, what's with using metric rather than imperial? Makes this a recipe not likely to be widely-adopted by your majority US readers.
Jane Rice
Giving both sets of measures would be great.
What's troubling about this recipe is ONLY listing the metric measures, to a primarily American audience. It comes across as either twee or arrogant -- take your pick. Yes, it's certainly possible to look up the conversions, or use a modern kitchen scale (such as I have), but making extra work for your loyal readers . . . really? This is sort of the equivalent of your printing a Jacque Pepin recipe -- in French. But I intend to try the recipe.
Jo
The heading for this recipe says "This soufflé is equally good with either vegetable; it can be made hours ahead and will rise again upon reheating." How long and at what temperature should the souffle be reheated?
Thanks
Judy Moticka
I love the weights for the dry ingredients! I use my kitchen scale all the time and find it incredibly helpful.
Peter Hartjens
Life is a bit like dancing; you can lead or you can follow. Thank you for leading us out of our insane, antiquated system of weights and measures. Now, can you do something about road signs?
Henry
3 level TBSPs of flour and
A stick of butter is equal to half a cup, 4 ounces, 8 tablespoons or 113 grams.
Paolo
I agree. It is frustrating to obtain precise measurements but, if your desire is a perfectly baked sufflé, you need precision that the imperial measure system can't afford. Nowadays a n inexpensive digital scale can convert everything to everything. Get one. You can afford it.
Nicole Gardner
How about just always publishing both grams and cups?
Al Rathbone
This makes an exceptionally light and flavourful dish. Best souffle we've had in many a year! (the leek version). Worth the effort, I'd think, for those still needing a unit decoder for entry into the current century.
Edna
Delicious and perfect for spring. The measurement units work out fine and are much more accurate. Also makes it easy to downsize or upsize! Incidentally, I didn’t have enough leek so I made a 1/4 portion in a 2-cup ramekin. I made half the béchamel and egg mixture though, using a portion for this and the rest for a second soufflé.
celiafrost
Wow. This was really good. I used this as a base recipe, and made with leek, zucchini & spinach combination... butter/olive oil, almond milk, goat's milk feta. The water method worked perfectly. This is the best souffle recipe I have ever found, and I have looked extensively. If you don`t use the leeks, you may want to add a light herb dose. I have a kitchen scale as well as cup measures, but I also know how to look up conversions! Can't believe all the whining and bad reviews based on that
celiafrost
Great recipe. Look up info you don't know and please don't ding a recipe because of grams/ounces.
Brett
Yay for metric! Not every cook is an American.
Tamar Adler
I don't understand the question asking "What temperature for step 1?" What temperature should one sweat the leeks at? Sweating happens at medium temperatures.
The measurements are correct, if unfortunately mixed between weight and volume. Any computer will translate grams to ounces for you.
Karen
Delicious, I made it with leeks, though it is time consuming. I misunderstood and thought 1hr 30 min was the time to make but that's just the time to bake.
Liz
made it with zucchini and it was great
Mks
There is something very wrong with the proportions in this recipe! It looked and tasted like a green cow pie. Seriously!!! Please check whether the measurements were incorrect. I have a metric scale, so there was no error on my part. It also took way longer to make than was reasonable. Be forewarned.
Donna
Any way you could translate the grams into U.S. measure? Thanks.
Baxter
Buy a scale. They’re super cheap and make baking so much easier!
Ktripson
What temperature for step #1?
beatrice
How to reheat this souffle?
Temperature? Water bath?
Jennie
Just echoing all who have called for measurements in cups and spoons, not grams. I appreciate Henry's conversion information, but still: I'd have loved a recipe that called for a stick (1/2 cup) plus 2 T butter (and maybe a little more flour or whatever), rather than one that requires me to figure out how to get 100 grams off a stick containing 113 grams, etc...
In future, please, no grams!
Paolo
I agree. It is frustrating to obtain precise measurements but, if your desire is a perfectly baked sufflé, you need precision that the imperial measure system can't afford. Nowadays a n inexpensive digital scale can convert everything to everything. Get one. You can afford it.
Nicole Gardner
How about just always publishing both grams and cups?
Mary
Having lived in Germany for 25 years, where metric measurements are standard, I can say that every cook I know owns a container with ingredients and weights converted into volume. Grams may be precise, but it is a nuisance to cook with them.
Marion
I have my mother's conical weight/volume measure--my scale is more accurate!
Peter Hartjens
Life is a bit like dancing; you can lead or you can follow. Thank you for leading us out of our insane, antiquated system of weights and measures. Now, can you do something about road signs?
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