Green-Pea Soup with Cheddar-Scallion Panini

Prep Time:
20 mins
Total Time:
20 mins

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.


  • 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 ½ 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 4 "fingers," and serve with soup.

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