I’m feeling much better, but haven’t quite graduated to chewing yet, so I whipped this up tonight for dinner. Although I desperately wished I could have some crunchy toasts with it (oh, crunchy food… how I miss you…), it was still incredibly delicious and smooth as silk.

All you do is warm frozen peas in stock, blend them with some balsamic vinegar, season, and eat. A bit of fresh goat cheese adds a rich touch without being too aggressive, and the whole thing comes together in 15 minutes. It may sound too simple to be delicious, but so many great soups are as simple as this, so just embrace it! Now excuse me while I retreat to the couch and my glorious prescription pain killers once more.

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Easiest Pea Soup

Based on the recipe by Nigella Lawson via Cheap, Healthy, Good.

Makes 2 servings.

Ingredients

• 2 cups vegetable stock
• 3 cups frozen peas
• 1 tablespoon balsamic vinegar
• 1 ounce fresh soft goat cheese plus more for garnish
• Salt and freshly ground pepper, to taste

Directions

1.) In a large saucepan, bring the vegetable stock to a low boil and add the peas. Cook until just tender, about 5-6 minutes. Pour the entire contents of the pot into a blender with the goat cheese and blend until smooth. Alternatively, use an immersion blender and puree.

2.) Stir in the balsamic vinegar and taste for seasoning. Portion into bowls and sprinkle with more goat cheese if desired. Enjoy with or without wisdom teeth.