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Creamy pea soup with Blue Cheese

Creamy pea soup with Blue Cheese

1 serving

Working a heap of flavours into a single spoonful – our recipe for Creamy pea soup with blue cheese makes great use of its diverse ingredients. Bursts of intensity from rich blue cheese tears through a palate of smooth and almost sweet flavours. With the addition of whip cream, the experience is soothing and wholly satisfying.

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  • 2 tbsp oil
  • 2 shallots
  • 400 g peas
  • 800 ml chicken stock
  • 250 ml whipped cream
  • 1 tsp dried thyme
  • 1 lemon
  • 100 g Castello® Danablu



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 Danablu cheese. Season to taste with salt, pepper and lemon.