Under 30 Minutes

Green-Pea Soup with Cheddar-Scallion Panini

Vibrant-hued pea soup is a wonderful dish to help usher in spring. Alongside it, toasty cheese sandwiches get a touch of seasonal greenery from sliced scallions.

  • Prep:
  • Total Time:
  • Servings: 4
Green-Pea Soup with Cheddar-Scallion Panini

Source: Everyday Food, March 2008


  • 3 tablespoons butter
  • 4 scallions, white and green parts separated and thinly sliced
  • 3 boxes (10 ounces each) frozen peas
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 1/2 cups shredded sharp white cheddar (6 ounces)
  • 8 slices rye sandwich bread
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lemon juice


  1. In a large saucepan, heat 1 tablespoon butter over medium. Add scallion whites, and cook, stirring, until softened, 1 to 2 minutes. Add peas, broth, and 3 cups water. Bring to a boil; reduce heat to a simmer. Cook until peas are tender, about 5 minutes; set aside.

  2. In a medium bowl, toss cheddar with scallion greens. Make 4 sandwiches with cheddar mixture and bread.

  3. In a large skillet, heat 1 tablespoon butter over medium-low. Place sandwiches in skillet, and cook until golden, 3 to 4 minutes per side, adding remaining tablespoon butter to skillet to cook second side.

  4. Working in batches, puree soup in a blender until smooth (filling blender only halfway to prevent spattering). If necessary, adjust consistency with a little bit of water. Season with salt, pepper, and lemon juice. Slice each panini into four "fingers, and serve with soup.


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