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Bacon and Leek Soufflé

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Serves 6

  • by from Fine Cooking
    Issue 111

You won’t see the cream cheese in this simple soufflé, but you’ll certainly taste its rich flavor.

  • Unsalted butter, softened, for the baking dish
  • 5 slices bacon, thinly sliced crosswise
  • 2 cups thinly sliced leeks (light-green and white parts only, from about 2 medium leeks)
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1/2 cup whole milk
  • 5 oz. cream cheese, cubed
  • 1/2 cup grated Asiago cheese
  • 5 large eggs, separated, plus 1 large white
  • 1/2 tsp. cream of tartar

Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8x8-inch baking dish.

In a 12-inch nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. With a slotted spoon, transfer the bacon to a large bowl. Add the leeks to the skillet, reduce the heat to medium low, cover, and cook, stirring occasionally, until softened, about 4 minutes. Add the leeks to the bacon and stir in the thyme and 1/4 tsp. each salt and pepper.

Gently warm the milk in the skillet over medium-low heat. Stir in the cream cheese and Asiago and whisk until melted and combined. Add the milk mixture to the leeks and bacon and stir to combine and cool slightly. Gently mix in the egg yolks; set aside.

In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer on high speed to medium-stiff peaks. With a large spatula, gently fold the egg whites into the leek and bacon mixture.

Pour the mixture into the prepared dish and bake until puffed and golden-brown on top, 22 to 24 minutes. Serve immediately—the soufflé will deflate as it cools.

Serving Suggestions

Serve this with a green salad for brunch.

nutrition information (per serving):
Calories (kcal): 250; Fat (g): fat g 19; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 9; Protein (g): protein g 13; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 370; Cholesterol (mg): cholesterol mg 200; Fiber (g): fiber g 1;

Photo: Scott Phillips

This is the first time I've ever made a souffle, and it turned out great. My baking dish was 7 x 6 1/2", and I ended up putting the extra mixture in 3 small ramekins. I baked it for 25 minutes at 325F, until they were nicely browned. The texture was amazing - light and fluffly. Interestingly, the texture of the souffles from the ramekins wasn't as fluffly as the larger baking dish. Perhaps they should have come out of the oven sooner. We loved the flavor combination of the leeks, bacon and 2 cheeses. It's a winner, and I can only hope that future attempts are successful.

As with the other reviewers, this recipe took much longer then the time listed in the recipe. It was more along the lines of 40 minutes at 325. Once it was baked it was fabulous. We will make it again and will try a different temperature.

I made this for my husband and me - we LOVED it! I halved the recipe and baked it in a round 6½" souffle dish. It took a little longer than 22 minutes, but I baked it until it was "puffed and golden-brown" as the recipe states. It was light, fluffy, and wonderful. A definite repeater!

I just read the previous reviews and I was shocked. I made this tonight and it was perfect. I did end up using a rectangular dish instead of the square one, which may have made a difference, but it was fantastic. The mixture of flavors was excellent and the texture of the souffle was creamy and light. We loved it.

Totally wrong temperature and time in the recipe. The center was a runny, soupie, inedible mess. Once it set (10 more minutes at 350) the flavor was great.

AAAkkkk!! I baked this souffle for 23 minutes and it's wet wet wet inside. Going back in for another 5 minutes, then incremental?? BUMMER!!!!

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