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Leek Souffle

Kraft Memeber Recipe
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Makes: 8-10 servings Total Time: 1 hr
Category: Breakfast/Brunch Sub Category: Casseroles & Skillets

what you need
  • 3 leeks (both white and green parts)
  • 3 slices bacon
  • 3 tablespoons oil
  • 1 red bell pepper, finely chopped
  • 1 carrot, finely shredded
  • 5 eggs, separated the yolks from the whites
  • 3 tablespoons sour cream
  • 2 tablespoons flour
  • 1/2 cup shredded parmesan cheese
  • 2-3 tablespoons of fresh chopped dill and Italian parsley
  • Salt & pepper
make it
Wash the leeks in a lot of cold water to remove all the sand from the inner leaves. Cut the bacon and fry it in a pan until crispy, then remove it on a paper towel. Add 3 tablespoons of oil to the fat from the bacon and saute the leeks, the bell pepper and the carrot until the veggies are soft, for about 7 min.

Preheat the oven at 350F. Let the veggies cool down in a mixing bowl for about 10 minutes, then add the bacon, the 5 yolks, the sour cream, the flour and the cheese, and mix them all together. Beat the egg whites with the mixer until stiff, then add 1/3 at the time to the leeks mixing gently until all incorporated, without taking all the air out. Add salt and pepper.

Pour the mix in a baking dish (9x9 or a round 15" pie dish) that was coated with non-stick cooking spray. Bake the souffle for about 30 minutes or until golden-brown on top.
Notes
You can bake it in muffin forms for personal size souffles. Also you can replace the bacon with smoked salmon for a fancy brunch.
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