{recipe} Pea and Parmesan Souffle

Savory souffles as a side dish? Yes! Despite rumors to the contrary, souffles are deceptively easy to make, and can make any dinner seem like a special occasion. Try it and you’ll see there’s no magic to it – just a relatively straightforward recipe and technique. The results, however, are as impressive as they are delicious.

Sweet summer peas and parmesan combine in a light, airy delight that is a terrific accompaniment to roasted chicken, steak, or fish. There’s no need to be scared of souffle – try it and you’ll wonder why you waited so long!

Pea and Parmesan Souffle
makes 4

INGREDIENTS:

  • 3/4 cup frozen peas
  • 10 fresh mint leaves
  • 1/4 cup sour cream
  • 3/4 cup grated parmesan + extra for ramekins
  • zest of 1/2 lemon
  • 2 Tblsp white wine
  • large pinch salt
  • 10 grinds black pepper
  • 2 eggs, separated
  • 1/4 cup flour

METHOD:

  • Prepare 4 ramekins by spraying with cooking spray or olive oil. Pour a bit of grated parmesan into each ramekin and swirl it around to coat the inside. Set aside on a pan.
  • Preheat oven to 350.
  • Boil a small amount of water, add peas, and cook 2-3 minutes to blanch. Drain and put peas in food processor or blender.
  • Add mint, sour cream, parmesan, lemon zest, wine, a large pinch of salt, pepper, and egg yolks. Mix well in blender or food processor until smooth.
  • Scrape into a bowl and stir in flour.
  • Beat egg whites with a pinch of salt until they form stiff peaks. Fold the egg whites gently into pea mixture. (If you don’t know how to fold egg whites – check out this video around the 1:30 mark as it’s super helpful.)
  • Gently spoon into prepared ramekins. Bake for about 30 minutes at 350 degrees F. Remove from oven and serve immediately. They will deflate in about 3-5 minutes!
  • To make ahead: you can make the pea mixture ahead of time and store it in the refrigerator. Then, before serving, you can whip the egg whites, fold them in, and bake.

You may also like...