- 2 shallots
- 2 tbsp oil
- 400g peas
- 800ml chicken stock
- 250ml whipping cream
- 1 tsp dried thyme
- 1 lemon
- 100g Danish Blue
Creamy pea soup with Danish Blue
Pour oil in a pot and add the finely chopped shallots. Sauté the shallots until transparent. Add the chicken stock and thyme. Bring everything to a boil and simmer for 5 minutes. Add peas and simmer for an additional 5 minutes.
Blend the soup – either in a blender or using a handheld blender – until completely smooth.
Add 100ml cream and heat through until hot . Season to taste with salt, pepper and lemon.
Crumble Danish Blue over the top of each bowl before serving.