Pea Soufflé

For the pea soufflé, remove the peas from the pod, blanch, rinse in ice water and drain well. Dry again in a kitchen towel.

Wash the parsley, select if necessary and chop very finely. Wash the lemon with hot water, take some zest. Melt the butter in a saucepan, add the peas and mix with a hand blender.

Add the cream cheese, parsley and lemon zest, season with salt and pepper. Heat the veal stock and thicken with the starch. Separate the eggs, stir the yolks into the pea mixture.

Beat the beaten egg whites until stiff and then gently fold into the mixture. Butter the soufflé cups and fill them 1/2 full with the mixture.

Bake the soufflé in the preheated oven at 200 degrees, centered on the rack, for about 20 minutes.

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