Slime Soup Nigella Lawson Recipes

SLIME SOUP

Steps:

• Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.*
• Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

NOODLE SOUP FOR NEEDY PEOPLE

Steps:

• Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)
• When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.
• Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

SLIME SOUP - NIGELLA LAWSON

Steps:

• Add peas and scallion to vegetable broth. Return to the boil and cook until peas are tender, about 10 minutes. Discard scallion.
• Snip or dice mozzarella into small bits. Add to blender. Add peas and broth to blender. Remove center of lid, cover with dishtowel, and blitz until smooth.

HOT AND SOUR SOUP (NIGELLA LAWSON)

Steps:

• In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.