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

free-range

grated

for greasing

for creamed peas

NutsSeeds

bunch

Chives

fresh, small handful, chopped

Salt

Black Pepper

freshly ground

Curry Powder

Other

piece

Egg Whites

free-range

Vegetables

110

Peas

frozen

150

Peas

frozen, for creamed peas

Method

Preheat the oven to 200°C.

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

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

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

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

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

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

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

Serve the soufflé immediately with the creamed peas drizzled over.