1. Pour some oil in a pot and add the finely chopped shallots. Sauté the shallots until transparent.
2. Now add the chicken stock and thyme. Bring everything to a boil and simmer for 5 minutes. Add the peas and simmer for 5 minutes.
3. Blend the soup – either in a blender or using a handheld blender – until completely smooth. Add 100ml cream and quickly heat through.
4. Crumble on the Castello® Traditional Danish Blue. Season to taste with salt, pepper and lemon.