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Green-Pea Soup with Cheddar-Scallion Panini

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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

Source: Everyday Food, March 2008

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. 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 4 "fingers," and serve with soup.

Reviews Add a comment

  • juliakeelin
    13 JAN, 2011
    Not really a winter soup, but whatevs.
    Reply
  • MS12151067
    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.
    Reply
  • mmeriche30
    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.
    Reply
  • meyli_c
    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!
    Reply
  • EWjunk
    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.
    Reply
  • peonyland
    13 FEB, 2009
    can't wait to try it. looks great for spring too...
    Reply
  • stacieaho
    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!
    Reply
  • spryte
    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!
    Reply
  • spryte
    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
    Reply
  • MS10177465
    1 JUL, 2008
    Super easy, and very tasty. Added more broth to the soup as it was rather thick.
    Reply