Review Your Order

Shopping Cart

Spring Pea Soufflé

Serves: Makes 4 servings


  • 2 tablespoons unsalted butter, divided, plus more for buttering ramekins
  • 8 tablespoons finely grated gruyere cheese, divided
  • ½ cup fresh or frozen peas, thawed if using frozen
  • 1 tablespoon olive oil
  • 1 tablespoon unbleached all-purpose flour
  • ½ cup whole milk
  • 1 teaspoon chopped mint leaves
  • 1 teaspoon lemon zest
  • 2 large eggs, separated
  • ½ teaspoon sea salt
  • Fresh ground black pepper
  • 1 large egg white


To make sure the soufflé rises properly, use an oven thermometer to check your oven’s temperature. Also, keep the oven door closed while the soufflé is baking so it has a constant temperature in which to complete its rise. Rather than opening the door, turn on the oven light to watch the magic.

Preheat oven to 375°F. Butter 4 (6-ounce) ramekins and dust with 2 tablespoons of the grated gruyere.

Place 1 tablespoon of butter in a small saucepan and place on the stove over medium heat. Add the peas and cook until soft, about 2 minutes. Add the remaining gruyere cheese and blend using an immersion blender, or transfer to a blender and puree.

Place a medium saucepan on the stove over medium heat and add the olive oil and remaining tablespoon butter. Once the butter has melted, whisk in the flour to form a roux (a cooked mixture of equal parts butter and flour), stirring constantly for 1 minute. Add the milk in a steady stream, whisking well to remove any lumps. Switch to a wooden spoon and, stirring often, cook until the mixture comes to a simmer and thickens, 3 to 5 minutes.

Remove the pan from the heat and whisk in the pea mixture, mint and lemon zest. Transfer mixture to a large bowl and whisk in the egg yolks, one at a time. Stir in salt and a few grinds of pepper.

In the bowl of a stand mixer fitted with a whip attachment, beat the egg whites until they just hold soft peaks. Using a silicone spatula, fold one-third of the whites into the pea mixture to lighten the base. Fold in the remaining egg whites in two batches until thoroughly incorporated.

Pour the mixture into the prepared ramekins and transfer to a baking sheet. Bake in the preheated oven until the soufflés are puffed and golden, about 18 to 20 minutes. Serve immediately.

Recipe developed for Sur La Table’s Cooking Classes

These Are Perfect For This Recipe

Cuisinart Smart Stick Immersion Blender & Chopper

Stars: 3.9

Cuisinart makes it quick, clean, and easy to blend, prep and whip a variety of ingredients with one hand. One-button operation activates the blender’s powerful 200-watt motor for continuous or pulsating blending, and a comfort-grip handle reduces arm ... More About Cuisinart Smart Stick Immersion Blender and Chopper »

Microplane Soft-Handle Zester Grater, 12"

Stars: 4.8

With razor-sharp edges and comfortable grips, thus soft-handle grater creates flakes of hard cheese, chocolate and zest. Top salads and pastas with Parmesan Reggiano or add natural flavors to lemon crème brûlée or vinaigrette. Stainless... More About Microplane Soft Handle Zester Grater »

Marca Verde Extra Virgin Olive Oil

Stars: 4.7

You can taste the tradition and the passion that goes into each drop of our favorite olive oil. Cold-pressed and crafted from the finest Italian and Spanish olives, this oil brings so many foods to fantastic new heights! Drizzle over pasta, soup, grilled... More About Marca Verde Extra Virgin Olive Oil »

Standard Shipping Rates Apply
In Stock and Ready to Ship
Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?