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Red Leicester Soufflé   Veg  HT   MC   English  60mins

Serve 4    Hot  Vegetarian   Main Course   British  England  Europe



50g/2oz Butter

40g/1 1/2oz Plain Flour

300ml/10fl.oz. Milk

4 Eggs, separated

175g/6oz Red Leicester Cheese, grated

3 tbsp Fresh Mixed herbs, chopped (e.g.

parsley, tarragon, chervil, oregano)

Salt and Black Pepper




1. Preheat the oven 180 C, 350 F, Gas mark 4 and lightly oil a 1.2L/2pt soufflé dish.


2. Melt the butter in a large saucepan, stir in the flour and cook for 1 minute. Gradually stir in the milk and bring to the boil, stirring continuously until the sauce thickens. Cool slightly, then beat in the egg yolks, cheese, herbs and seasoning.


3. In a bowl, whisk the egg whites until stiff, fold one quarter into the cheese mixture to lighten it then fold in the remaining egg whites. Blend well working quickly and being careful not to overwork the mixture.


4. Spoon into the soufflé dish and place in the oven for 35-40 minutes, until risen and golden. Serve immediately.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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