Breakfast

Leek and Asparagus Souffles is for Breakfast.

Leek and Asparagus Souffles takes 30 minutes to prepare.

Leek and Asparagus Souffles takes several minutes to cook.

Leek and Asparagus Souffles makes 3 servings.

The ingredients for Leek and Asparagus Souffles are:

3 Leeks
10 spears of Asparagus
1 tbsp. Extra Virgin Olive Oil
1/4 cup of Vegetable Stock
1 teaspoon Thyme
1 teaspoon Rosemary
2 Eggs, seperated
1 tbsp. Plain Yogurt
1 1/2 tbsp. Goat Cheese

Here is how you make Leek and Asparagus Souffles:

1) Clean asparagus and finely chop. Chop white section of leeks and wash carefully to remove any dirt that is in the vegetable. Heat the olive oil in a saute pan over medium heat and add leeks and asparagus, stirring occasionally for 2-3 minutes.2) Add the vegetable stock and herbs to the skillet and lower the heat. Season and simmer gently for 5 minutes.3) Remove from heat and puree in a mixing bowl. I prefer to use my Cuisinart Smart Stick for quick and easy assembly. Add yogurt and goat cheese and give it a quick blend again.4) Blend the egg yolks to the mixture. Season with salt and pepper.5) In a separate bowl, whisk the egg whites until firm peaks form.6) Fold the egg whites into the mixture. Spoon the mixture into lightly greased ramekins (I used one cup ramekins) on a warmed baking sheet. Cook in a preheated oven at 350 for 40 minutes or until well risen and golden brown. This recipe will make 3 servings. Enjoy! Number of Servings: 3Recipe submitted by SparkPeople user JELLOSJOURNEY.

The nutritional information for Leek and Asparagus Souffles is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 187.7

• Total Fat: 10.5 g
• Cholesterol: 167.7 mg
• Sodium: 173.9 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 2.8 g
• Protein: 9.1 g

The dietary needs meet for Leek and Asparagus Souffles is Vegetarian