Heat the butter in a pan and add the leeks.
Cook and stir until the leeks are soft, but still green.
This takes about 2-3 minutes. Puree the leeks in a food processor and allow to cool.
Butter your 4 individual souffle dishes or one big dish. Cut rectangular strips of baking paper and butter the paper.
Stick the buttered paper to the inside of the small dishes to form a collar that extends about 3-4 cm above the dish.
Heat the 120 g butter in a pot over medium heat.
Add the flour and use your whisk to blend the butter and flour well.
Gradually add the milk and keep whisking until the sauce thickens.
Once the sauce has thickened, allow the sauce to cook for about 2-3 minutes on low heat.
Preheat your oven to 200ºC.
Place the white sauce in your mixing bowl and while mixing on medium speed, add the egg yolks one by one, mixing after each addition.
Add the leek puree, the cheese, herbs and pepper and mix through.
Beat the egg whites until it forms stiff peaks and fold into the white sauce mixture.
Spoon into the souffle dishes and bake until puffed up golden brown.Recipe reprinted with permission of Nina'sKitchen. To see more recipes, click here.