Recipes & Food Styling

Bright Carrot Soufflé adds great color to your Christmas table  

My carrot  soufflé didn’t come out as puffy as I had hoped- but it sure brought the bright, beautiful COLOR I was after!

I worked with Chef Michael Lachowicz’s English Spring Pea Soufflé recipe that is featured in my book  “The Last Night on The Titanic,” and replaced the blanched peas with blanched carrots. 

Wisconsin Public Radio   provided Chef Michael’s fabulous recipe here: https://www.wpr.org/recipe-english-spring-pea-soup

Carrot Soufflé

Adapted from this recipe by Executive Chef Michael Lachowicz 

English Spring Pea Truffle Soufflé

(Serves 4)

English spring pea purée:

8 ounces fresh spring peas

(blanched in heavily salted water

and chilled immediately in ice

water)

5 oz. chicken stock

⅔ teaspoon salt

⅛ teaspoon ground white pepper

½ cup, loosely packed, fresh

parsley

2 cloves garlic, sliced

½ cup diced white onion

1 Tablespoon unsalted butter

SOUFFLÉ

3 egg yolks

2 ounces English Spring Pea Purée

1 teaspoon truffle purée

(purchased from your favorite

gourmet shop is perfect!)

½ teaspoon fine Cognac or

Armagnac

4 room-temperature egg whites

1 ounce granulated sugar

⅛ teaspoon cream of tartar

Gently cook, with no color, the onions and garlic in butter until

soft. Season with salt and white pepper. Add chicken stock

and bring to a simmer. In a blender, place the blanched peas

and parsley leaves, pour hot stock mixture over peas, and

blend on high until smooth. Chill immediately over ice and

store in an air-tight container, refrigerated, for up to 2 days.

Combine yolks, pea purée, Cognac, and truffle purée in an

oversized bowl. In a separate stainless steel, copper, or glass

bowl, whip egg whites to a light froth. Add cream of tartar and

continue to whip until soft peaks are formed. Add sugar

around edge of bowl and continue to whisk until just before

whites form slightly less than stiff peaks and a take on a

sheen. Fold one-third of whites vigorously into base, add

remaining two-thirds of whites to base and fold gently. Place

in a buttered and Parmesan cheese–coated soufflé dish and

bake at 375 degrees until soufflé creeps up the sides of the

dish.

Time will vary based on oven and size of dish. If cooked all in

one dish, approximately 14 minutes. If placed in 4 separate

dishes, approximately 8 minutes. Reduce cook time by onethird

if convection is used.

— Chef Michael Lachowicz, Restaurant Michael and George

Trois, Winnetka, Illinois