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Slime Soup Recipe

Slime Soup

Nigella Lawson

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)

Show: Nigella FeastsEpisode: Fun Food

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on January 23, 2011

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    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.

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  • on November 19, 2010

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    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.

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  • on January 24, 2010

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    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.

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  • on October 13, 2009

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    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!

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  • on January 06, 2009

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    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.

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  • on December 23, 2008

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    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.

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  • on November 04, 2008

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    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!

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  • on September 06, 2008

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    YUMMMMMMMMMMY! This was the easiest dinner I have ever made for my family!! Easy clean up and tasty! My 9 year old absolutly loved it and wanted to make it for the Grandparents.

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  • on August 30, 2008

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    Dear Nigella, loved your (slime pea soup. I was watching after having gum surgery with an ice pack on my face, Dr. Said I could onoly have soft things, and your recipe for soup came on.I made it immediately, it is anything but slimy, simple and very tasty.
    Love all you do.
    Kathryn NJ

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  • on December 12, 2007

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    I agree with Jasper... pureed peas. Maybe this would improve with a sharper cheese, perhaps a gorgonzola?

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