From Everyday Food, March 2008
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 1/2 cups shredded sharp white cheddar (6 ounces)
8 slices rye sandwich bread
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
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 four "fingers, and serve with soup.