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September 24, 2018
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Leek Soufflé
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1 leek
2 eggs
1 tablespoon butter
1 tablespoon flour
Parmesan cheese for grating
A dash of liquid cream
Ham cooked in strips (optional)
Salt, pepper and nutmeg

Wash the leeks well and remove the green leaves that are not tender.

Cut the leeks into thin slices and in a pan, sauté them with butter, salt, pepper and nutmeg.

Add a tablespoon of flour and stir until you get a smooth cream.

Separate the egg yolk from the white, mix the yolks with the liquid cream, add the strips of cooked ham and stir the whole preparation.

Now whip the egg white until it has a snowy texture, so that the souffle has bomb, soft and creamy effect.

Place the preparation of leeks in a mold spread on butter, and take it to the hot oven for 30 minutes until the souffle is golden.

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