Leeks and feta cheese soufflé

Ingredients

• 1 cup cooked leeks (from 3 medium size leeks)
• 4 eggs, separated + 1 egg white
• 2 tbs butter
• 2 tbs flour
• 1 cup milk
• 1 cup crumbled feta cheese
• 2 tbs chopped dill
• 1/2 tsp garlic powder
• 1-2 tbs of butter and grated Parmesan cheese for the bottom of the remekins

Instructions

1. Preheat oven to 400 °F
2. Generously butter 6 ramekins, and sprinkle with grated Parmesan cheese the bottoms and sides; put the ramekins in the freezer while you are preparing the souffles.
3. Separate the egg whites and yolks.
4. Melt 2 tbs of butter and add 2 tbs of flour, and cook for 2 minutes while stirring constantly.
5. Add the milk, little by little until it's all incorporated and you get a thick bechamel sauce
6. Season the sauce with lots of black pepper, salt, a pinch of nutmeg and 1/2 tsp of garlic powder and let it cool a bit.
7. Beat the egg yolks and spoon a little of the warm sauce to temper them. Carefully add the egg yolks into the bechamel sauce while constantly whisking.
8. Add the crumbled feta cheese, cooked leeks, and chopped dill.
9. In a separate bowl, whip the egg whites into stiff peaks.
10. Take 1/3 of the egg whites and gently fold into the bechamel sauce base. Add the remaining egg whites, one third at a time, and slightly mix, trying not to overdo it and take away all the air.
11. Pour into the prepared ramekins, to about 1/2 inch from the top, and bake for 20 minutes.