Student Suppers: Pea & Mozzarella Soup

I’ve actually posted this Pea & Mozzarella soup recipe on this blog before, as one of my original Student Suppers recipes, but because my food photography was so awful back at the beginning, and because it is still one of my firm favourites I felt like it needed a bit of a do over. It is adapted from Nigella Lawson’s book Feast where she has it listed as ‘Slime Soup’ in her Halloween section. It is the perfect Student Supper as it is super cheap, super delicious and super easy. I’m not joking when I say you can have it on the table in 15 minutes.
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This soup serves one for a very large bowl, or two people as a starter. Also another little side note, this time on the bowl. Sometimes I get questions about where I get the plates and dishes I use in my food photos. Most are very old, but I’m gradually adding to my collection so when I’m using something that is still available, I’ll be sure to link to it. Because it is next to The White Company at Westfield, Stratford City I recently fell in love with Zara Home and I think a lot more of my tableware is going to be sourced from there in future. I was looking for a tall cereal/ soup bowl in blue to replace this pair I had in Los Angeles, and I came across this wonderful bowl for only £3.99. You can also get matching plates, tea cups and mugs, and the collection also comes in red and a nice bright, lime green.

  • 1 Large Mozzarella Ball
  • 2 Spring Onions
  • 225g (9 oz) Frozen Petits Pois (plain old peas also work, but these are sweeter)
  • 675 ml (1 1/2 Cups) Vegetable or Chicken Stock
  • Sea Salt & Freshly Ground Black Pepper

Bring the stock to the boil in a large saucepan. Halve each spring onion and put small slashes in each half with a sharp knife to allow the flavour from the onions to infuse into the soup. Add the onions and the frozen peas to the stock and allow to cook over a high heat for about 4 minutes until the peas are tender. Remove from the heat and fish out the onions and throw them away. Using a stick blender (one of the kitchen utensils I really could not live without for sauces and soups, Breville have some really great value ones in pastel colours right now) blitz the peas and stock until smooth. Roughly chop the mozzarella into small to medium chunks. Return the pea soup to the heat and season to taste. Once it has heated through stir in the mozzarella pieces until they have started to melt and string together. Serve with another few grinds of pepper to finish and enjoy!

What are your favourite Autumn soups? May I also recommend my Basic Chicken Soup and Warming Carrot Soup for this time of year? And, as it was originally intended, this soup would make a fantastic addition to a Halloween feast (I have more spooky recipes to follow!)

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