Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Green-Pea Soup with Cheddar-Scallion Panini 3.8 (25) 13 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 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. 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 ½ cups shredded sharp white cheddar (6 ounces) 8 slices rye sandwich bread Coarse salt and ground pepper 1 tablespoon fresh lemon juice Directions 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. In a medium bowl, toss cheddar with scallion greens. Make 4 sandwiches with cheddar mixture and bread. 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. 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. Rate it Print