Photo: Slime Soup

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 4 cups frozen peas
  • 1 scallion
  • 3 cups boiling water, from the kettle
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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.

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  • on February 10, 2012

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    I watched her episode on this and came back to the recipe just for a refresher, but the BIGGEST mistake on this written recipe is that on the episode she didn't drain the peas and that makes ALL the difference. The flavor from the chive and stock water add a lot to this other wise bland soup. I wouldn't suggest using ALL three cups of liquid, maybe a cup and a half, depending on how thick or creamy you want the soup. After adding a lot of pepper and a little salt, this is a great soup.

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