pea soup with cheddar-scallion panini... 20 minutes

Ok, so panini is just a fancy way of saying grilled cheese. This is a great update on the classic tomato soup with grilled cheese. It's quick and easy... just get out your blender!


the goods:

5 tablespoons butter
4 scallions, white and green parts separated and thinly sliced
2 bags frozen peas (16 ounces each)
1 can (14 ounces) reduced-sodium chicken broth
1 and 1/2 cups shredded sharp white cheddar (6 ounces)
8 slices rye sandwich bread
1 lemon


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.



In a medium bowl, toss cheddar with scallion greens. Butter the outside of the bread and make 4 sandwiches with the bread and cheese mixture.



Heat a large skillet over medium-low. Place sandwiches in skillet (they may not fit all at once), and cook until golden, 4 to 5 minutes per side.

Working in batches, puree soup in a blender until smooth (liquify) - be very careful to only fill your blender halfway to avoid hot soup on the ceiling. Season with salt and pepper and the juice from one lemon. Slice each panini into little "fingers" to make for easy dipping.