No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

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: 20 mins
    total time: 20 mins
  • servings: 4

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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. Step 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.

Source
Everyday Food, March 2008

Reviews (13)

  • 13 Jan, 2011

    Not really a winter soup, but whatevs.

  • 22 Sep, 2010

    I had never bothered to make grilled cheese after childhood but these were really enjoyable. Very fast to cook up and the one I had last night was a filling dinner.

  • 16 Apr, 2010

    to make this soup more flavorful, i add minced garlic (to taste - i usually use 3 cloves) in with the scallion whites in step 1. i cook longer than the recipe calls for, until the scallions and garlic are slightly browned on edges. this really seems to make a difference in the final outcome! love this soup. so easy and fast.

  • 11 Apr, 2010

    i added more lemon juice which provided more tartness (which I like). The cheese with scallions is a great combo, and works well with the soup!

  • 9 Apr, 2010

    The soup is a snore-fest; I'm going to add some veggies to try to salvage the leftovers. The scallions are a nice addition to the grilled cheese sandwiches. I used sourdough bread and a little manchego with the white cheddar. My husband is not a massive fan of grilled cheese sandwiches and he especially liked these.

  • 13 Feb, 2009

    can't wait to try it. looks great for spring too...

  • 29 Dec, 2008

    I really liked this soup. It felt "heartier" than other pea soups I had. The panini's are a must to make it yummier. I think sourdough bread would be good, instead of Rye- although the Rye was still tasty. It was so quick and easy too (30 min). Thanks Martha!

  • 14 Nov, 2008

    Hmmm... it cut off my comment about the sandwiches, which are FABULOUS and I will be making often. Thanks for the great recipe!

  • 14 Nov, 2008

    This was a very fast and easy meal to make. I added some thyme and shallot salt to the soup, but still found it to be quite bland. Although my daughter

  • 1 Jul, 2008

    Super easy, and very tasty. Added more broth to the soup as it was rather thick.

  • 7 Jun, 2008

    Both parts are easy to make. The kids (5 and 2.5 years) loved it, esp. as the soup is sweet. My husband and I sprinkled some chopped mint on top of the soup, which gave it "the little extra".

  • 24 Mar, 2008

    I made this the other night and thought the recipe was easy to follow. I didn't really like the soup that much and thought it was missing something. My husband thought a dash of hot sauce would do the trick. On the other hand I LOVED the panini very much and can't wait to make those again.

  • 2 Mar, 2008

    This was surprisingly delicious. The lemon juice did a lot to flavor the soup and the panini "fingers" made wonderful dippers. There was just something magical about the combination of rye, cheese, peas, and lemon. I'm watching my calories so I used less cheese than the recipe specified and reduced-calorie butter, but those modifications didn't compromise the result.