Pea Souffle
By: Anonymous
Published: Saturday, February 13, 2010 - 1:33am

Ingredients




1 can (extra fine) peas, about 400g
100 grams Cream cheese, cut in blocks
3 Eggs, separated
50 grams Geraspte oude kaas
1 teaspoon Italian seasoning
S&P
tablespoon Margarine

Preparation

1 Preheat the oven to 200C. Butter two 1/2-liter (2-cup) souffle dishes. 2 Drain the peas. Use a blender or food processor to puree 3/4 of the peas. 3 Add the cream cheese [cut into blocks] and blend again. Add the grated cheese, Italian herbs, and egg yolks and blend again. Transfer to a bowl and stir in the remaining peas. Add salt and pepper to taste. 4 Beat the egg whites until stiff. Fold into the pea mixture. 5 Divide the pea mixture between the souffle dishes. Place in the middle of the oven and bake for about 20 min, until cooked through and golden. 6 Lekker with frites and mixed salad.