Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 4 scallions, white and green parts separated and thinly sliced

  3. 3 boxes (10 ounces each) frozen peas

  4. 1 can (14 1/2 ounces) reduced-sodium chicken broth

  5. 1 1/2 cups shredded sharp white cheddar (6 ounces)

  6. 8 slices rye sandwich bread

  7. Coarse salt and ground pepper

  8. 1 tablespoon fresh lemon juice

Instructions Jump to Ingredients ↑

  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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