How to make a delicious pea gazpacho with stilton cheese
Heat the butter in a pan and cook the spring onions gently.
Add the peas and stock and cook for 10-15 minutes until soft.
Liquidise in batches, then stir in the crème fraiche and season.
Chill thoroughly for at least 1 hour before serving, then adjust the seasoning if necessary.
Serve your pea gazpacho with stilton crumbled on top.