- 500g fresh peas
- freshly ground pepper
- 25g butter plus extra for greasing
- 3 tablespoons flour
- 200ml milk
- freshly grated nutmeg
- 2 large eggs
- 40g Parmesan cheese
- 2 tablespoons basil leaves
- 50g bread crumbs
- 50g pine nuts
Cook the peas until done. Rinse them immediately under cold water, ensuring they keep their fresh green colour. Process the cooked peas in a blender until smooth. Add some salt and freshly ground pepper.
Pre-heat the oven at 180°C / 350°F / Gas Mark 4. Make a béchamel sauce by combining the flour with the butter and cooking for 1 minute over low heat. Add the milk a little at a time, stirring until you obtain a smooth sauce. Season with nutmeg, salt and freshly ground pepper.
Separate the egg yolks from the whites. Mix the egg yolks with pea puree, Parmesan cheese, chopped basil leaves and combine with the cooled béchamel sauce. Adjust the seasoning. Whisk the egg whites in a clean bowl to a stiff peak and fold into the egg yolk and pea mixture.
Grease a small casserole with some melted butter and dust the inside with the breadcrumbs.
Pour the mixture in the casserole. Sprinkle the pine nuts over the top and cook for about 40 minutes until puffed up and golden You can check if the soufflé is done by
pricking a wooden skewer into the mixture. If it comes out dry, the soufflé is ready. Serve immediately.