3/4 cup Pacific Harvest Karengo flakes
1/3 cup butter
1/3 cup flour
1/3 cup cream
1/3 cup vegetable broth
salt
pepper
1/2 cup chopped leek (green & white parts)
3 egg yolks
4 egg whites

Saute Karengo and leek in butter over low heat - add flour and stir until smooth. Cook 1 minute. Add cream and broth and cook over medium heat until mixture thickens. Set aside to cool slightly. Whisk the egg yolks one at a time into the sauce. Beat the egg whites until stiff but not dry. Quickly and gently fold them into the yolk mixture working so not to deflate the volume. Transfer the mixture to buttered souffle dish(es) and bake at 180C in the bottom third of the oven for 20 minutes for individual servings or 40 to 50 minutes for a single large dish. Serve immediately.