Slime Soup

1. 1

   Cook the frozen peas and scallion in the boiling water with the stock concentrate or stock cube until tender and cooked through.

2. 2

   Remove and discard the scallion once the peas are soft enough to be blitzed into soup.

3. 3

   Chop up the mozzarella roughly and put it into the blender or a processor, but soup is always more velvety when processed in a blender with the peas and their liquid.

4. 4

   I do this in about three batches, pouring the vilely green and its true slightly slimy soup back into the pan and heating gently to meld cheese and peas better together.

5. 5

   Otherwise just set aside and reheat later.

* Per serving · 4 servings · Values may vary.

No additional tips available.