Pea and Manchego Soufflé with Creamed Peas

A delicate vegetarian soufflé featuring blended peas and Manchego cheese, served alongside a smooth, spiced creamed pea sauce.

Vegetarian Peas French-Inspired Soufflé Manchego

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

28.6g

per serving

28.6 g total

Fat

75.3g

per serving

75.3 g total

Protein

48.2g

per serving

48.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

for dusting

CondimentsSauces

Dijon Mustard

Dairy

Double Cream

for the soufflé

piece

Egg Yolk

free-range

Manchego Cheese

grated

Butter

for greasing

piece

Egg White

free-range

Double Cream

for creamed peas

NutsSeeds

bunch

Chive

fresh, small handful, chopped

Salt

Black Pepper

freshly ground

Curry Powder

Vegetables

110

Pea

frozen

Method

Preheat the oven to 200°C.

Serve the soufflé immediately with the creamed peas drizzled over.

Combine peas with cream and curry powder, then blend until smooth and season.

Blanch 150g of peas for 3-4 minutes, then drain.

Spoon mixture into the dish and bake for 8-10 minutes until risen and golden.

Whisk egg whites to stiff peaks and gently fold into the pea mixture in stages.

Grease a small ovenproof dish with butter and dust with flour.

Blend peas with cream, mustard, yolks, cheese, and chives until smooth, then season.

Blanch 110g of peas in boiling salted water for 3-4 minutes, then drain and move to a food processor.