Scallion and Cheddar Panini

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 Tbsp. butter
4 scallions, white and green parts separated and thinly sliced
3-10 oz boxes frozen peas
1-14½ oz can chicken broth
1½ cups (6 oz) sharp white cheddar, shredded
8 slices rye sandwich bread
coarse sea salt
black pepper, freshly cracked
1 Tbsp. lemon juice, freshly squeezed

In a large saucepan, heat 1 Tbsp. butter over medium. Add scallion whites, and cook, stirring, until softened, 1-2 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 Tbsp. butter over medium-low. Place sandwiches in skillet, and cook until golden, 3-4 minutes per side, adding remaining Tbsp. butter to skillet to cook second side.

Working in batches, purée 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.

Makes 4 servings.