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Slime Soup Recipe

Slime Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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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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  • on May 21, 2007

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    I did change the recipe a bit, though.

    I didn't have a scallion, and put about two tablespoons of garlic powder in with the peas.

    I also didn't drain off all the liquid. Next time, I would drain off even less liquid. The finished product was still more like a pea puree than pea soup, especially after it cooled and solidified a bit.

    After taking a few bites of the finished product, I ground a little bit of salt and pepper over the top of the bowl, and that really added a lot of flavor, too.

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  • on May 20, 2007

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    This was so easy and fast. I really liked it and it was a nice quick meal. It made about 3 average size portions. The mozarella is a little expensive in my area, but it was worth the extra cost.

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  • on December 22, 2006

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    A friend recommended this soup and it was so easy to make and surprisingly tasty and filling. Plus I love the fact that it's simple and healthy.

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  • on November 02, 2006

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    had no scallion, just used a quater of an onion in the broth and just blened it up too. added salt and pepper. and i didn't realize until it was done that the cheese makes it "slimy." so cute and a little gross. use good cheese, not pre-shredded. you need real, fresh moz. for this. and i would actually use about half the cheese next time. great and easy to make in a pinch.

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  • on November 01, 2006

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    This recipe was simple and flavorful! Great for a party-can be made ahead of time while focusing on other details.

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  • on October 24, 2006

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    The key to this recipe is good flavored stock, and high quality fresh mozzarella. I did not have a scallion on hand and used a chunk of red onion which I boiled with the stock prior to adding the peas - I think this extra time was essential for more flavor. I had no problem with the cheese sticking since I cut the pieces into 1/4" size. My husband loved it with a grilled cheese. Would definitely make again.

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  • on October 23, 2006

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    The mozzarella cheese didn't add much flavor. Tasted like... pureed peas.

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  • on October 23, 2006

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    This was a great and super easy soup to make. My only caution would be to put the peas into the blender first, then the cheese. I had problems with the cheese sticking to the blender blades. The soup tasted fantastic, and I had dinner done in 15 minutes flat. All I added was a baguette.

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