Pea and Pesto Soup

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.

TOTAL TIME: 17 min
Prep: 10 min
Inactive Prep: --
Cook: 7 min
 
YIELD: enough for 2 hearty bowls
LEVEL: Easy

ingredients

  • 3 cups water
  • 3 cups frozen peas
  • 2 scallions
  • 1 teaspoon Maldon salt or kosher salt
  • 1/2 teaspoon lime juice
  • 4 tablespoons (1/4 cup) fresh pesto (not jarred)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

The quickest way to proceed is to fill a kettle first and put it on to boil. When it's boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 3 reviews

  • on May 17, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 01, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 07, 2011

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.