Favourite Cheesy Pea soup

Most creamy soups lean on cream. This one gets its silk from an unexpected place: fresh mozzarella, blended straight into the hot peas until it melts into a smooth, gently stringy creaminess. No heavy cream, no roux, just four simple ingredients.

It starts by simmering sweet green peas in vegetable broth until just tender, then everything goes into the blender, peas, onion, and cubes of mozzarella, with broth added a little at a time until it’s exactly as thick or brothy as you like.

The payoff is a vivid green, protein-rich bowl that tastes far more luxurious than its short ingredient list. One word of caution worth heeding: blending hot liquid can erupt, so let the broth cool a few minutes, fill the blender no more than halfway, and vent the lid. Then warm it through and serve.

Kitchen Tips

• Blend hot liquids carefully: let them cool a few minutes, fill the blender only halfway, and vent the lid so steam escapes.
• Don’t overcook the peas; pulling them while still bright keeps the soup a vivid green.
• Add the reserved broth gradually to control the thickness, from a thick puree to a brothy soup.

Variations

• Stir in a handful of fresh mint or basil for a brighter, herbaceous finish.
• Swap the mozzarella for a sharper cheese like gruyere, or add a pinch of chili flakes for warmth.