Preparation time: 5 minutes
Cooking time: 50 minutes

1. Carefully clean the leeks, keeping only the white part.
2. Cut into short lengths and cook in boiling salted water for 10-15 minutes, depending on the size. Drain.
3. Sweat the leeks in butter in a covered saucepan over low heat for about 10 minutes - the leeks should be very soft. Purée.
4. Blend in the cream, flour, egg yolks, salt, pepper and nutmeg.
5. Beat the egg whites to stiff peaks and gently fold them into the leek mixture.
6. Preheat the oven to 220° C (450° F). Pour the mixture into a buttered floured soufflé dish. Bake for 20-25 minutes. Serve immediately.