Leeks and Walnuts Soufflè with Gruyere

Leeks are very ancient vegetables, they can be a valid substitute for onion and it is possible to cook them in different ways. The combination with the nuts that SIPO has created makes the new SIPO Pesto useful for our health: they help digestion, diuresis and increase erotic desire thanks to its aphrodisiac properties.

Leeks and Walnuts Soufflè with Gruyere

1-tab Leeks and Walnuts Pesto Fresco SIPO

50 gr butter

30 gr of flour

250 ml milk

30 gr Parmigiano Reggiano

4 egg whites

3 egg yolks

90 gr Gruyere

250 ml fresh cream

Salt

Melt 30 g of butter in a saucepan, add the flour, toast it for a few minutes, pour in the milk and cook for 3-4 minutes, stirring often. Season with salt, add the grated gruyere and Leeks and Walnuts Pesto Fresco SIPO. Leave to cool.

Lightly beat the egg yolks, add them to the previous mixture, whip the egg whites with a pinch of salt and mix them gently. Pour the mixture into 4 soufflé moulds greased with the remaining butter and bake them in the preheated oven at 180 degrees for 20 minutes. Remove the moulds from the oven, let the soufflé deflate and cool and unmould them into 4 flat plates suitable for baking.

Mix the cream with the Parmesan and a pinch of salt, pour the sauce over the soufflé and put them in the oven at 200 ° for 15 minutes.