Ingredients for 6 persons 1.3 kg fresh peas 1 onion 150g Stilton refined and not too dry 30gr butter 1.5 l chicken stock Salt Freshly ground pepper to Guérande 5 bays few leaves of parsley 6 borage flowers Shell peas. Peel the onion and chop it. In a casserole, sauté onion in butter without browning.
Pour the chicken stock and bring to boil. Reduce heat and add the peas. Salt and pepper. Bake for 25 minutes. Mix soup with parsley shield and move to China. Reheat the soup over low heat. Pour your soup into 6 glasses and cut slices of Stilton on top. The cheese will begin to melt slightly.
Let cool in refrigerator for 1 hour.
Pour the chicken stock and bring to boil. Reduce heat and add the peas. Salt and pepper. Bake for 25 minutes. Mix soup with parsley shield and move to China. Reheat the soup over low heat. Pour your soup into 6 glasses and cut slices of Stilton on top. The cheese will begin to melt slightly.
Let cool in refrigerator for 1 hour.
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