Savory Leek & Gruyere Souffle

Because leeks are grown partly underground, grit often lodges between the layers of the leaves, so they must be rinsed well before cooking. Trim off the roots and the dark green tops. Halve the leeks lengthwise and rinse thoroughly under cold running water while separating the layers to remove all the grit.
Average Customer Rating:
3 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Savory Leek & Gruyere Souffle
Review 1 for Savory Leek & Gruyere Souffle
3 out of 5
3 out of 5
October 31, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
...with changes
October 31, 2011
The time is WAY off. I had to add another eight minutes to the time. It was tasty enough, just the instructions were poor. Glad I looked back at a similar recipe of Julia Child to make the change.
Pros: Impressive, tasty
Cons: Lengthy, wrong time, lots of clean up