VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Carrot Soufflé

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.

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


