Leek Or Spinach Soufflé Pudding Recipes

LEEK OR SPINACH SOUFFLé PUDDING

Steps:

• Sweat the leeks in 100 grams of butter with salt until just barely beginning to brown and totally dry, about 10 minutes.
• Make a béchamel by melting the remaining butter in a small pot, then adding the flour, stirring to combine, and then slowly adding the milk, whisking, until it boils and thickens.
• Let cook 2 to 3 minutes. Turn off burner.
• In a blender, blend the vegetables and béchamel until totally smooth. Add the Parmesan and then the yolks, one at a time, until it is all incorporated. Pour into a large mixing bowl.
• Preheat oven to 325. Place a medium- to high-sided ovenproof container into which a loaf pan or 1 1/2- or 2-quart soufflé mold can fit on a rack in the middle of the oven. Heat water in a kettle. Fill the container in the oven about halfway, keeping extra water for filling more once you've put the soufflé pudding in.
• Beat the whites to stiff peaks.
• Lightly butter the pan or mold.
• Gently fold a third of the beaten whites into the vegetable, béchamel and yolk mixture to lighten it. Then fold in the rest, and add to the pan or mold. Place this into the water bath in the oven. Water should come 2/3 of the way up its sides. Lightly cover with a loose piece of buttered or oiled aluminum foil.
• Cook for 1 1/2 hours, or a little more, until the soufflé has risen at least an inch above the pan or mold - remove foil when the soufflé begins to push against it - and the top cracks. Let cool for a few minutes before serving.

CHEESE PUDDING SOUFFLéS

Steps:

• Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Pour in the milk a little at a time, whisking after each addition until smooth. Add 1/2 teaspoon salt and the thyme sprigs. Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes. Let cool to room temperature and remove the thyme.
• Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water. Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning. Set aside to cool.
• Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended. Taste and adjust seasoning -- it should be fairly highly seasoned. Add the egg yolks and process until blended. Transfer to a large bowl.
• Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins or custard cups. Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture. (Do not overfold.) Spoon into the ramekins and place in a baking pan. Add enough boiling water to come halfway up the sides. Bake until the soufflés are puffed and light golden brown, 20 to 30 minutes.
• Carefully remove the ramekins. When the soufflés have cooled a bit, unmold them by running a paring knife around the edges, inverting each soufflé into the palm of your hand and placing it in a shallow baking dish, top side up. They can now be held at room temperature for a few hours. They can also be held in the refrigerator, covered in plastic wrap, overnight.
• When ready to serve, preheat oven to 425 degrees. If refrigerated, bring soufflés to room temperature. Pour the cream over and around soufflés. Bake until the cream is hot and bubbling and the soufflés are puffed up again, about 6 to 8 minutes. Serve with the hot cream.

MASHED POTATO AND LEEK "SOUFFLE"

Steps:

• Combine the potatoes and enough cold water to cover in a medium saucepan, bring to a boil.
• Reduce the heat and simmer until tender, about 10 minutes.
• Drain, reserving 1/4 cup of the cooking liquid.
• Set aside.
• Spray a medium nonstick skillet with nonstick spray and set over medium heat.
• Add the leek, hot water, salt, and pepper.
• Saute over medium-high heat, stirring occasionally and adding more hot water, if necessary, until the leek is tender and the liquid has evaporated.
• Mash the potatoes with a potato mashed or electric mixer; add the milk and the reserved cooking liquid, one tablespoons at a time, until the potatoes are fluffy.
• Stir in the cooked leak.
• Spray a 1 quart soufflé or baking dish with nonstick spray.
• Transfer the potato mixture to the dish; cover and set aside until ready to bake (up to 2 hours ahead).
• Preheat the oven to 450 degrees.
• Bake, uncovered, until the top is golden, 30 minutes.

SPINACH-LEEK CREAM SOUP

Steps:

• In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender.
• Add spinach and keep cooking 1 minute.
• In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.

POTATO, SPINACH, AND LEEK SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
• Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.