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Spring Pea and Chevre Souffle {#SundaySupper}

March 22nd, 2015 · 20 Comments

Anyone else wake up to snow on the first day of spring? Thankfully not enough for another snow day, but still. March is always full of crazy weather here in the mid-Atlantic; it was 70 degrees on Monday, before the snow! But as the weather eventually warms up, new fresh produce will soon be appearing at the farmers market. Peas may not be ready quite yet — we just planted them in the preschool garden this past week — but chickens are laying eggs! And it’s kidding season, which means fresh goat cheese (chèvre) from local farms, too.

peas egg goat cheese recipe |

My dish for this week’s Sunday Supper Spring Fling combines all three of these early spring foods in a light dish that’s the perfect counterpoint to all those months of braising and stews. A souffle takes just a little more effort than a quiche, but it is an impressive dish to serve guests or just enjoy around the family table. To make a standard souffle, you prepare a bechamel sauce (butter, flour, mustard, milk), add egg yolks and beaten egg whites. Cheese is standard, and I’ve double-down on the green here by mixing in both a pea and tarragon puree and whole peas.

pea and chevre souffle |

You could serve this springy souffle as a side to a roast chicken or even Easter ham (green eggs and ham, aha!), but I served it as a vegetarian main dish with a big salad. Divide it into four smaller ramekins to make individual servings, or use a souffle pan or large round baking dish.My foodie tot is the designated egg cracker in my kitchen so she’s always game to help me with a dish like this — getting to whisk those egg whites in the mixer is even better.

Recipe: Pea and Chèvre Souffle

Serves 4


  • 1 1/2 cup peas (thawed, if using frozen)
  • 6 fresh tarragon leaves
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon sea salt
  • black pepper
  • 1 1/4 cups milk
  • 5 ounces goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • pinch sea salt


1. Preheat oven to 375 degrees. Butter or oil baking dishes — either 4 10-ounce ramekins or a 2-quart souffle pan or round baking dish.

2. Boil peas in a small pan for 4 minutes. Drain and scoop out 1/2 cup peas, reserving for later. Place remaining cooked peas and tarragon leaves in small food processor and pulse until pureed. (May need to add up to a tablespoon of water to help smooth the puree.)

2. In a saucepan, melt butter over medium heat. Add flour, mustard powder, 1/2 teaspoon salt and a dash of black pepper and cook, stirring, until smooth and golden. Slowly whisk in milk and cook for 1 to 2 minutes, until thick. Remove from heat and crumble goat cheese into pan, stirring. Add 3 egg yolks and stir until mixture is smooth. Stir in pea puree and reserved peas.

3. Beat egg whites at medium high speed until soft peaks form. Add a pinch of sea salt and beat until peaks become stiff.

4. Fold egg whites into the pea/bechamel mixture and scoop batter into prepared baking dish(es). Bake for 25 minutes for small ramekins or about 45 minutes for large souffle, until puffed, brown on top and set (if it jiggles a lot, continue baking for a few more minutes).  Serve immediately.

spring pea and goat cheese souffle recipe |

(PS Those daffodils were my taking a stand for spring despite the snow Friday. They sure brightened the kitchen!)

Read on for links to many more fantastic dishes to welcome spring from the Sunday Supper bloggers!






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Tags: at market · meatless monday · recipes · SundaySupper · vegetables · vegetarian

20 responses so far ↓

  • 1 Renee // Mar 22, 2015 at 6:38 am

    I am loving everything about this souffle!

  • 2 Minnie@thelady8home // Mar 22, 2015 at 12:26 pm

    Its an amazing soufflé!!! Sounding so yummy.

  • 3 Liz // Mar 22, 2015 at 12:53 pm

    I love making souffles, but it’s been too long since I’ve made a savory version! Yours looks divine!

  • 4 Sue Lau // Mar 22, 2015 at 2:44 pm

    Great idea for souffle!

  • 5 DB, Foodie Stuntman | Crazy Foodie Stunts
    Twitter: FoodieStuntman
    // Mar 22, 2015 at 3:04 pm

    I’ve yet to attempt a soufflé so thank you for showing me how. It looks delicious!

  • 6 Tara // Mar 22, 2015 at 3:40 pm

    I haven’t made a souffle forever, yours looks perfect!!

  • 7 Terri Steffes // Mar 22, 2015 at 4:29 pm

    I haven’t ever tackled a soufflé. Sounds delish and something I do want to do. I wish I had an egg cracker in my family!

  • 8 Wendy, A Day in the Life on the Farm // Mar 22, 2015 at 4:59 pm

    I have never made a souffle but your directions and encouragement may just be the push I need. Thank you.

  • 9 Valerie Cathell Clark // Mar 22, 2015 at 6:20 pm

    I LOVE a souffle! This version is wonderful! I need to try this!

  • 10 Marion@LifeTastesGood // Mar 22, 2015 at 10:10 pm

    What a gorgeous souffle! I love spring peas.

  • 11 Jennifer // Mar 22, 2015 at 10:57 pm

    We had a snow day on the first day of spring as well! Cheers! I really love your beautiful spring soufflé recipe! I just got into making them so I’ll have to give your recipe a whirl!

  • 12 LEATON // Mar 23, 2015 at 5:39 am

    It’s amazing designed for me to have a web site, which is valuable for my know-how. thanks admin|

  • 13 CarriesExpKtchn // Mar 23, 2015 at 12:50 pm

    I’ve never made a souffle before, but yours looks wonderful.

  • 14 Shaina // Mar 23, 2015 at 9:53 pm

    What a beautiful combination of flavors for this soufflé. I’m hungry now…

  • 15 Laura // Mar 24, 2015 at 5:40 am

    Such a beautiful souffle. Our pea shoots are about 2 inches tall now. Can’t wait for things to really start kicking off in the next month or so.

  • 16 Diana @DandelionGreensBlog // Mar 24, 2015 at 7:07 am

    This is beautiful! And I love the addition of fresh tarragon. Company worthy, for sure!

  • 17 Julie @ Texan New Yorker // Mar 24, 2015 at 3:49 pm

    Sounds yummy!! And very perfect for the season!

  • 18 Cindys Recipes and Writings // Mar 26, 2015 at 6:15 am

    I love the peas in here! Keep thinking spring!

  • 19 Lauren @ Sew You Think You Can Cook // Mar 31, 2015 at 11:26 am

    Such an impressive dish perfect for Easter or Mother’s Day

  • 20 Naomi Teeter // Apr 9, 2015 at 11:40 am

    I can feel this melting in my mouth right now…