Slime Soup

Directions

1. 1
   Cook the frozen peas and scallion in the boiling water with the stock concentrate or stock cube until tender and cooked through.
2. 2
   Remove and discard the scallion once the peas are soft enough to be blitzed into soup.
3. 3
   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.
4. 4
   I do this in about three batches, pouring the vilely green and its true slightly slimy soup back into the pan and heating gently to meld cheese and peas better together.
5. 5
   Otherwise just set aside and reheat later.