Providing something hot to eat is the hardest challenge, and although flasks of soup provide scope for spillage and mess, I feel they are worth the risk. This soup - my all-time most-requested- has the bonus, too, of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the 'fresh' stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a processor, and it's best to use a blender which has a central bit in the top you can remove; this stops pressure building up, which in turn prevents you getting soup all over you or your walls. This would not be a good start to the day.
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Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes.
Discard the scallions and blitz the peas and their liquid with the pesto in a blender.*
Pour into a thermos flask that you've left filled with hot water and then emptied and make sure you screw the top on securely.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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Turkey Sloppy Joes
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By Raindrop644
Texas
on May 17, 2012
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LOVED this!! What an absolute easy and tasty way to get your vegetables in for the day? I made my own pesto, mainly so that I didn't have to buy it, but I think the freshness of making it right then and there made all the difference. Nigella eats this on a busy day and on her way out, but this is going to be a new weeknight/lunch staple. A big piece of french bread or ciabatta bread would complete it.
By grahamsj3
Near Raleigh, NC
on February 01, 2012
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I liked this soup very much. I've made it with vegetable stock instead of water and it gives the soup more depth of flavor, but takes away a bit of that beautiful green color (I omit the salt. I've not used a regular blender to puree, but instead used my stick blender and it worked quite well. I'd make this soup again. Also try 2 mint leaves, added just before pureeing...it adds a nice hint of freshness. I believe cilantro might also work well, but not too much.
By stacylynn65
Cincinnati Oh
on December 07, 2011
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I have made this two ways. Once with the water as Nigella says and the second time used chicken stock and like it much better. I also added some black pepper. This is great on a cold day. Be very careful when you put in blender as mine went everywhere even with a towel on the lid.( Not sure of the dos and don'ts for hot liquid in a blender
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