Cheesy Leek-and-Chive Soufflés
Makes 6 soufflés
  • 4 tablespoons (56 grams) unsalted butter, divided
  • Finely grated fresh Parmesan cheese (optional)
  • 1 cup (140 grams) very finely chopped red bell pepper
  • 1 cup (90 grams) very finely chopped leeks (white and light green parts only)
  • 3½ tablespoons (28 grams) all-purpose flour
  • 1 cup (240 grams) whole milk, room temperature
  • 3 ounces (85 grams) shredded Havarti cheese (about ¾ cup)
  • ¼ cup (12 grams) plus 2 teaspoons (2 grams) finely chopped fresh chives, divided
  • 1¾ teaspoons (5.25 grams) kosher salt
  • 1½ teaspoons (6 grams) Dijon mustard
  • ½ teaspoon (1 gram) garlic powder
  • 4 large egg yolks (74 grams), room temperature
  • 5 large egg whites (150 grams), room temperature
  • ¼ teaspoon (1 gram) cream of tartar
  1. In a small microwave-safe bowl, heat 1 tablespoon (14 grams) butter on high in 10-second intervals until melted.
  2. Brush insides of 6 (9.5-ounce or 10-ounce) ramekins with melted butter; coat with Parmesan (if using), shaking out excess. (Alternatively, coat insides with flour, shaking out excess.) Refrigerate until ready to use.
  3. In a large, high-sided saucepan, melt remaining 3 tablespoons (42 grams) butter over medium-high heat. Add bell pepper and leeks; cook, stirring frequently, until tender, 4 to 6 minutes, adjusting heat as necessary to prevent excess browning. Reserve 1½ tablespoons (20 grams) vegetable mixture in a small bowl.
  4. Sprinkle flour over remaining vegetable mixture in pan; cook, stirring constantly,
  5. for 1 minute. Gradually stir in milk until well combined; reduce heat to medium, and cook, stirring constantly, until thickened, about 2 minutes, adjusting heat as necessary. Remove from heat; gradually stir in Havarti until melted and well combined. Stir in ¼ cup (12 grams) chives, salt, mustard, and garlic powder. Transfer mixture to a large bowl; gradually whisk in egg yolks.
  6. Set SHARP® SuperSteam+TM Built-In Wall Oven (SSC2489DS) to Manual/ Steam Bake/Water Bath/300°F/22 minutes/Start. (Oven will preheat.)
  7. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Stir one-third of egg white mixture into vegetable mixture; fold in remaining egg white mixture in two additions until combined.
  8. Place prepared ramekins on 1 tray; evenly divide batter among prepared ramekins, gently smoothing into an even layer with a small offset spatula. Sprinkle tops with reserved vegetable mixture and remaining 2 teaspoons (2 grams) chives. Place tray on lower level of oven. Press Start.
  9. Bake for 22 minutes until puffed and golden. Serve immediately.
1. Preheat oven to 325°F (170°C).
2. Prepare ramekins and soufflés as directed. 3. Place filled ramekins in a large roasting pan or ovenproof baking dish with high sides; carefully pour enough boiling water into pan until it comes halfway up sides of ramekins.
3. Bake until puffed and golden, 30 to 40 minutes. Serve immediately.
Recipe by Bake from Scratch at