Recipe courtesy of
Slime Soup
Total:
15 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 4 cups frozen peas
  • 1 scallion
  • 3 cups boiling water, from the kettle
  • Chicken or vegetable stock concentrate or a stock cube
  • 1 ball mozzarella, diced (approximately 10 ounces)

Directions

Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.*

Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth.

*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.

IDEAS YOU'LL LOVE

Artichoke and Pork Rib Soup: Canh Atiso Suon Heo

Recipe courtesy of Luke Nguyen

Queen's Bread Pudding with Cold Fruit "Soup"

Recipe courtesy of Brian O'Reilly

Cemetery Slime Punch

5 Taste Lime Slime Garnished with Mad Rocks

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV