Pea and Cheese Soufflé

Total time: 1hr 20m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 366 Kcal


  • 75 g diced bacon
  • 1 tbsp. butter
  • 2.5 dl milk
  • 1 onion, finely chopped
  • 100 g Tilsiter cheese, coarsely grated
  • 4 fresh egg yolks
  • 4 fresh egg whites
  • 40 g white flour
  • 2 tbsp. marjoram
  • 150 g frozen peas, defrosted
  • 1 pinch salt
  • pepper


  • Prepare: Place the oven tray on the bottom rack of the oven. Pre-heat the oven to 180°C.
  • Fry the bacon and onion in a wide-bottomed pan without any oil for approx. 2 mins., remove and set aside. Heat the butter in the same pan. Cook the flour over a medium heat, stirring with a whisk on a hand mixer. The flour must not take on any colour. Puree the milk with the peas and add all at once to the flour. Simmer, stirring, for approx. 5 mins. Remove the pan from the heat, let the mixture cool a little, stir in the marjoram, season. Stir in the cheese, egg yolks and reserved bacon & onion. Beat the egg whites with the salt until semi-stiff. Beat approx. 1/3 into the mixture with the whisk, then carefully fold in the rest with a rubber spatula. Spoon the mixture into the prepared tin, place the tin on the hot oven tray, bake immediately.
  • Bake for approx. 50 mins. in the pre-heated oven. To prevent the soufflé collapsing, do NOT open the oven.

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