Creamy spinach, pea and blue soup


  • 1 onion
  • 2 cloves garlic
  • 400 g spinach
  • 400 g frozen peas
  • 50 g of Gex blue
  • 2 tablespoon(s) of olive oil
  • 10 cl of liquid cream


  1. Peel and slice the onion and garlic cloves. Rinse and drain the spinach. Brown the onion and garlic in a casserole dish in olive oil over medium heat. Sweat everything for 5 minutes, then add the spinach. Mix, close the casserole and cook for 10 minutes over low heat.

  2. Add the peas, 40 cl of water, 1 pinch of salt and cook for 15 minutes covered over low heat. Remove the lid, pour in the liquid cream and add the crumbled blue cheese. Mix everything finely.

  3. Serve the velouté hot, with a drizzle of olive oil, a few crumbs of blue cheese and seasoned with pepper.

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