Spring Pea Soufflé
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 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
Procedure
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.
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.
Spring Pea Soufflé
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 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
Procedure
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.
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.