Garden pea souffle step-by-step

Preheat the oven to 200 ° C. Fold a piece of baking paper around the soufflé dishes that are twice as high as the dishes themselves and let the ends overlap. Tie the paper with rope around the bowls and tie it. (This prevents the soufflices from rising over the edge.) Grease the dishes and the inside of the paper lightly.

Boil the peas in plenty of water with salt in 10 minutes. Drain and puree the peas in the food processor or in a high bowl with the hand blender. Stir in the mint, gruyere, Parmesan cheese and the 2 eggs and add salt and (freshly ground) pepper to taste.

In a clean, fat-free bowl, whisk the egg white with a pinch of salt and the lemon juice until stiff. Fold a quarter of the whipped egg whites through the pea cheese mixture. Put this mixture on the rest of the whipped egg whites and gently mix everything together.

Scoop the mixture into the dishes. Let the pea soups in the oven rise beautifully in 20-25 minutes and turn golden brown.