Recipe by: Genny Le Calvez Iskandar

Source: Family recipe

Serve: 6-8


  • 750 g frozen peas
  • ½ cube chicken stock
  • 1 Tbsp olive oil
  • 1 white onion, slice
  • 1 litre boiling water
  • Salt
  • Pepper
  • 200ml crème, very cold
  • 2 Tbsp of Roquefort cheese


  • Heat the oil and fry the white onion till they sweat
  • Add the frozen peas, continue for another 3 minutes
  • Put chicken stock into hot water then pour into the pan/peas simmer for 12 to 15 minutes on low heat.
  • Drain the peas and set the liquid aside. Blend the peas with a 150ml of the liquid, to get a rather thick consistency. Adding a little of liquid at a time, as you desire.
  • If you want a finer soup, pass it through a strainer.
  • Just before serving, beat the cold cream till it is stiff. Then add the Roquefort cheese that you have smoothen/blend together with a spoon of crème. Blend the whipped crème and Roquefort together delicately with spatula.

Download PDF here: Green Pea Soup with Whipped Roquefort Creme Genny Le Valvez Iskandar