Melt the butter in a large saucepan, add the carrots and onions and cook gently for 4-5 minutes.
Add the stock and then cover before simmering for 30-35 minutes until the carrots are soft.
Leave the mixture to cool a little before blending until almost smooth, leave just a few chunks of carrot.
Return the mixture to the pan, before seasoning with pepper. Stir in the parsley and heat gently.
Mix the SAINT AGUR® Blue Cheese Crème and the milk together, swirl on top of the soup after dividing into bowls. Sprinkle with the croutons to serve.