| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 213 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 24 mg |
| Sodium | 426 mg |
| Serving Size | 1 of 4 servings |
| Calories | 213 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 15 g |
| Cholesterol | 24 mg |
| Sodium | 426 mg |
Reviews
We were having a Gothic Themed Halloween Dinner Party. This looked like a great opening course! Unfortunately, NO ONE liked it. Not the texture, not the flavor… We added crispy lardons on the top and those were AMAZING! but it’s going to have to be a no-go on the soup for us.
I made this for a Halloween party and it was a huge hit!! I modified it a little by adding some bacon. I just cooked some lardons in the pot and removed before adding the peas and water. I then sprinkled them on top.
We *LOVE* Slime Soup! I have been making it for the past few years on Halloween (served alongside crescet roll wrapped hotdog “mummies” and my kids LOVE it – it tastes much better than it looks, but that’s the point!
I have made this recipe several times. I usually am not a big fan of pea soup, but this is delicious! The cheese doesn’t usually melt, but after it’s pulverized it creates a nice consistency.
I was excited to make something with a quirky British name that was easier than Spotted ***** or Bubble & Squeak. I couldn’t wait to get started. I had all the ingredients, albeit my mozzarella cheese was actually several sticks of string cheese and my scallion was four shriveled things that needed to be used or tossed. Nigella had “drained the lifeblood” of her scallion, so I figured I could throw them all in to my soup. I announced to the family that we were having Slime Soup for dinner. Having not seen the episode, they weren’t quite enamoured of the name, but they came around when they tasted it! This has within a day become standard fare at my house.
Love this soup. I boil the peas with pearl onions and puree them together adding some broth and salt and pepper. I didn’t use as much cheese as required. Love it, so tasty and healthy.
I loved this quick and delicious soup. Using a good quality mozzarella really added to the flavor of the peas. This is one I will definitely make again!
I love peas and I love mozzarella, so foolishly I thought I would love this soup. I flushed it down the toilet. Literally… And I want my 10 oz. of beautiful cheese back.
I cannot eat very much after stomach surgery and am limited on what I can eat. I was so happy that this is an easy receipe to make as I am quite easily fatigued. I can tell you that there is only so much soup that one can take that comes out of a can and then all requires to be strained. this soup was perfect. I did reduce the moz. a bit and then added some parm for flavor. I am one that always salts/peppers my food to taste so the seasoning didnt matter. I dont use scallions but used 1/4 onion that I blended into the mix and then reserved the liquid to dilute to proper consistancy for my medical condition/ approval from MD. I gave a copy to my group to help with the list of approved foods during this time of recovery — limited good food that is approved.
So I made this for dinner last night and it was soooo good. I read the comments on this review board before I started cooking and made a few resulting modifications.
First of all I reserved about 1/3 of my cooking liquid because the soup was just too thick. So I added it until it was just the consistancy I was looking for. Also I added a heavy pinch of crushed red peper flakes for a kick (yum!). I added a heavy pinch of salt and a heavy pinch of pepper. Lastly instead of the called for ammount of mozzerella, I left some mozzerella out and added a parmesean cheese for more flavor (like 1/2 cup). I didnt get the stringy consistancy from the show (which I was looking forward to:( so if I had to do it again, I would add ALL the mozzerella cheese and maybe 1/4 cup ( of good) grated or shredded parmesean. But then again I love cheese. Enjoy!