Pea Soufflé with Paprika Sauce

Ingredients

• 350 g frozen peas
• 100 g aged Gouda cheese
• 2 tbsp freshly chopped parsley
• 2 tsp chopped tarragon leaves
• 2 Eggs
• 2 egg yolks
• 4 tbsp milk
• Salt
• Pepper (freshly ground)
• 2 yellow bell peppers
• 1 Shallot
• 1 tbsp butter
• 125 ml dry white wine
• 125 ml vegetable stock (canned)
• 3 tbsp crème fraîche
• 0.25 tsp paprika powder
• butter (for the ramekins)

Instructions

1. 1.

   Allow peas to thaw. Drain the cheese and cut into small cubes.

2. 2.

   Blend peas, cheese, herbs with eggs, yolks, and milk until smooth; season with salt and pepper. Spoon mixture into buttered ramekins.

3. 3.

   Place ramekins in a suitable baking dish and add about 1 l of boiling water. Bake in preheated oven at 160°C for approximately 40-45 minutes.

4. 4.

   Wash, trim, halve, deseed, remove white membranes from bell peppers, and cut into pieces. Peel and dice the shallot; sauté in hot butter until translucent. Add pepper pieces, stir briefly, then deglaze with wine and vegetable stock. Cover and simmer for 15 minutes, then blend, fold in crème fraîche, and season with salt, pepper, and paprika powder. Serve by pouring the pea soufflé onto plates and garnishing with sauce; optionally decorate with peas and tarragon leaves.