Green-Pea Soup with Cheddar-Scallion Panini

The weather has been confusing lately. Last week, it was in the 60s and the sun was shining and I was driving with my sunroof open, blasting music. Then a few days ago, it suddenly got really cold in the morning and one day we even had flurries. Yesterday, there was wind that left branches all over our driveway and it was pouring rain that sounded as if the world was ending. And then all of a sudden, the rain stopped and the sun was shining so brightly. After 3 1/2 years of living with weather that can't make up its mind, I still find it strange.

I guess I made this meal because I secretly want spring to be here now. Everything green and bright. I don't mind winter, but we need a change of scenery around here. The soup wasn't my favorite. I thought I'd love it because I love green peas, but since there was nothing else in the soup but peas, I just liked it. Adding some shredded cheddar into the soup might boost the flavor though. The soup tasted great when I dunked the panini into it. The panini, I loved. The scallions is a new twist to the classic grilled cheese sandwich that I think I'll be making more often now.







Green-Pea Soup with Cheddar-Scallion Panini [Makes 4 servings]
From Martha Stewart

- 3 tbsp butter
- 4 scallions, white and green parts separated and thinly sliced
- 3 boxes (10 oz each) frozen peas
- 1 can (14.5 oz) reduced-sodium chicken broth
- 1 1/2 cups shredded sharp white cheddar (6 oz)
- 8 slices rye sandwich bread
- Coarse salt and ground pepper
- 1 tbsp fresh lemon juice

1. In a large saucepan, heat 1 tbsp 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 tbsp 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.