- Course: Hot Appetizer, Main Course
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 74 Times
Can be made ahead of time.
This is just the thing to set children up for a night of marauding through the chilly streets trick-or-treating, or to warm them up once they get home. I know the title sounds disgusting – it’s meant to – but the soup itself, as any pea and cheese soup would be, is addictively wonderful and, as you can see, ludicrously easy to make.
Cook the frozen peas and scallion in the boiling water with the stock concentrate or stock cube until tender and cooked through. Remove and discard the scallion once the peas are soft enough to be blitzed into soup.
Chop up the mozzarella roughly and put it into the blender – or a processor, but soup is always more velvety when processed in a blender – with the peas and their liquid. I do this in about three batches, pouring the vilely green and – it’s true – slightly slimy soup back into the pan and heating gently to meld cheese and peas better together. Otherwise just set aside and reheat later.
Makes 4 cups, which is probably enough for four to six children, depending on how much sugar they’ve eaten.
This recipe serves 6. Nutritional information is based on a 8oz mozzarella ball.
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