Nigella Lawson's Mozzarella Pea Soup

This soup is addictively wonderful and ludicrously easy to make.

Serves 4 (makes 1 litre)
Contains Dairy

Vegetarian

Ingredients


• 500g frozen peas
• 1 spring onion
• 750ml boiling water from the kettle
• chicken or vegetable stock concentrate to taste or a stock cube
• 1 ball mozarella

Instructions


1. Cook the frozen peas and spring onion in the boiling water with the stock concentrate or stock cube until tender and cooked through.
   
   
2. Remove and discard the spring onion once the peas are soft enough to be blitzed into soup.
   
   
3. Chop up the mozzarella roughly and put it in the blender - or a processor, but soup is always more velvety when liquidizes ina blender - with the peas and their liquid. I do this in about 3 batches, pouring the soup back into the pan and heating it gently to meld the cheese and peas better together. Otherwise just set aside and reheat later.

Copyright Nigella Lawson