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1
Sweat the leeks in 100 grams of butter with salt until just barely beginning to brown and totally dry, about 10 minutes.
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2
Make a bechamel by melting the remaining butter in a small pot, then adding the flour, stirring to combine, and then slowly adding the milk, whisking, until it boils and thickens.
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3
Let cook 2 to 3 minutes.
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4
Turn off burner.
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5
In a blender, blend the vegetables and bechamel until totally smooth.
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6
Add the Parmesan and then the yolks, one at a time, until it is all incorporated.
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7
Pour into a large mixing bowl.
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8
Preheat oven to 325.
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9
Place a medium- to high-sided ovenproof container into which a loaf pan or 1 1/2- or 2-quart souffle mold can fit on a rack in the middle of the oven.
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10
Heat water in a kettle.
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11
Fill the container in the oven about halfway, keeping extra water for filling more once youve put the souffle pudding in.
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12
Beat the whites to stiff peaks.
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13
Lightly butter the pan or mold.
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14
Gently fold a third of the beaten whites into the vegetable, bechamel and yolk mixture to lighten it.
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15
Then fold in the rest, and add to the pan or mold.
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16
Place this into the water bath in the oven.
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17
Water should come 2/3 of the way up its sides.
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18
Lightly cover with a loose piece of buttered or oiled aluminum foil.
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19
Cook for 1 1/2 hours, or a little more, until the souffle has risen at least an inch above the pan or mold remove foil when the souffle begins to push against it and the top cracks.
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20
Let cool for a few minutes before serving.
