Slime Soup
Adapted from Feast by Nigella Lawson
Makes about 1 litre (or 12 mini cauldrons ;) )
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500g/1.1lb frozen peas
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1 scallion
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3 cups/750ml chicken or vegetable stock
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1 ball mozzarella (100g/3.5oz) chopped roughly (I used baby bocconcini)
Step 1 - Boil the frozen peas and scallion in the stock until tender and cooked through. Remove and discard the scallion once the peas are soft enough to be blitzed into soup.
Step 2 - Put the chopped mozzarella into the blender with the peas and their liquid (do this in about three batches), pouring the vilely green and slightly slimy soup back into the pan and heating gently to meld cheese and peas better together. Or just set aside and reheat later.