Recipe: Bacon, Leek & Cheddar Soufflé

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2 tablespoons  extra virgin olive oil
3   leeks, diced to 1/8 inch
2 tablespoons  butter
2 tablespoons  all purpose flour
1 1/4 cups  whole milk
3/4 cup  extra sharp white cheddar, grated
3   egg yolks
1 1/2 cups  heavy whipping cream
1 teaspoon  fresh thyme, chopped
fresh cracked pepper to taste
4   egg whites
6 slices   bacon

Sauté leeks in extra virgin olive oil till tender; set aside.
Melt butter in pan and add flour; cook 1 minute.
Add milk and whisk till smooth and thickened.
Remove from heat and mix in leeks, cheese, egg yolks, heavy cream, thyme and cracked pepper to taste.
Beat egg whites till soft peaks stage and fold into the leek cheese mixture.
Place mixture into buttered and floured ramekins.
Place in water bath and bake at 350 degrees for 12 minutes or till fully risen.
Chill and them remove from ramekins.
Wrap a slice of bacon around each and hold in place with pick.
Bake at 350 degrees for 5 minutes.

Makes – 6 individual soufflés