Zambri’s Leek Soufflé
Updated 3-18-08



Zambri’s restaurant in Victoria, B.C.
may look casual, but Chef Peter Zambri
takes terrific care with his antipasti, such
as this leek soufflé. For more great
recipes from Zambri’s, order a copy of our
March/April issue here, or subscribe and
never miss an issue.



Leek Soufflé
Courtesy of Peter Zambri, Zambri’s, Victoria, B.C.
Serves 4
This makes a lovely lunch served alongside slices of prosciutto with a green salad.

4 small ramekins (about 2 1/2" diameter), buttered and lined top and sides with breadcrumbs
1 large leek
1 clove garlic, slivered
1 tablespoon butter
A bit of olive oil
Salt and pepper
4 tablespoons Béchamel sauce (or substitute 1/4 cup heavy cream plus 1 teaspoon flour)
Freshly grated nutmeg
1 1/2 tablespoons grated pecorino
1/4 cup grated white cheddar
1 medium egg, lightly beaten

Preheat the oven to 500°. Slice the leek in half lengthwise and wash thoroughly. Thinly slice both green and white parts of the leek. Heat butter and oil in a sauté pan. Add the leeks, garlic, and salt and pepper, being careful not to fry or burn. Once the leeks are soft, transfer to a mixing bowl, add the bèchamel (or substitute by sprinkling the mixture with flour and pouring on the cream), nutmeg, grated cheeses, and beaten egg. Mix thoroughly and divide the mixture in between the four ramekins, right to the top.
Bake at 500° for 2 minutes. Reduce heat to 350° and continue baking about 20 minutes or until the soufflés are slightly puffy and golden brown on top.