Creamy pea soup with Danish Blue

1 serving
  • 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.