Slimy Pea Soup

Ingredient List 
4 cups frozen peas
1 head of roasted garlic (if using)
1 scallion (if not using the roasted garlic)
3 cups boiling water, from the kettle
Vegetable or Chicken stock cube
1 ball mozzarella, diced (approx 10 oz)
 
**if making potato eyeballs:
8 – 10 little, round potatoes
Pimiento stuffed olives
 
**if making spiderweb topping:
3 tbs sour cream
1 tbs milk
Plastic condiment bottle
Toothpick

Method
*Roasted Garlic: Preheat oven to 350 degrees. If using the roasted garlic, make ahead because it takes 45 minutes – 1  hour to roast. Cut off the top of the head of garlic, place on a small square of aluminum foil, drizzle the garlic with olive oil, and wrap tightly (like a small parcel) in the foil and put in oven for 45 minutes to 1 hour, until the garlic is soft.
To make the soup:
Cook the frozen peas and scallion (if using) in the boiling water with the stock cube until tender and cooked through.  Put the peas in the blender.
Add the diced mozzarella to the peas in the blender.  Liquidize the soup until smooth.
Top with spiderweb or garnish with potato eyeballs.
To make the potato eyeballs:
Parboil little potatoes. Scoop out some of the middle, but do not hollow out, as you are going to place the olives in the middle of the eyeball. Place olive in the middle of the potato. Place 2 eyeballs in each bowl.
To make the spiderweb topping:
Prepare a mixture of 3 tablespoons of sour cream and 1 tabelspoon of milk. Fill a plastic condiment bottle with the mixture.
Carefully squeeze several circles (like a spiral form) on the surface of warm soup.
Use a toothpick to drag lines from the center out toward the edges to create a web design.
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