Recipe - Pea Souffle

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

Preheat the oven to 200C. Butter two 1/2liter (2cup) souffle dishes.

Drain the peas. Use a blender or food processor to puree Three fourths of the peas.
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.

Beat the egg whites until stiff. Fold into the pea mixture.

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.

Lekker with frites and mixed salad.

Per serving: Cal 520
Recipe By : Tip

Posted to EATL Digest 7 November 96

Date: Fri, 8 Nov 1996 08:54:08 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL