Grøn-Ætesuppe med Cheddar-Scallion Panini

Vibrerende ærtsuppe er en vidunderlig skål til at hjælpe med at indvarsle foråret. Derudover får toastede ostebandsmøringer et strejf af sæsonbetonede grøntsager fra skiverne.

Kilde: Hverdagsmad, marts 2008

20 minutter

Samlet tid

Forbered

portioner

ingredienser

3 spsk smør
4 skallioner, hvide og grønne dele adskilt og tyndt skåret
3 kasser (10 ounce hver) frosne ærter
1 kan (14,5 ounce) reduceret natrium kylling bouillon
1 1/2 kopper shredded skarpe hvide cheddar (6 ounces)
8 skiver rug sandwich sandwich
Groft salt og jord peber
1 spsk frisk citronsaft

Kørselsvejledning

1.

I en stor gryde opvarmes 1 spsk smør over medium. Tilsæt hvalpehvide og kog, omrør, indtil det er blødgjort, 1 til 2 minutter. Tilsæt ærter, bouillon og 3 kopper vand. Koge; reducere varmen til en simmer. Kog til ærter er ømme, cirka 5 minutter; sæt til side.
2.

Kast i en medium skål cheddar med scallion greens. Lav 4 sandwich med cheddar blanding og brød.
3.

I en stor stegepande varme 1 spsk smør over medium-lav. Placer sandwich i stegepande og kog indtil gylden, 3 til 4 minutter pr. Side, tilsæt resterende spiseskefedt til stegepande til at lave mad på anden side.
4.

Arbejde i batches, pureesuppe i blender indtil glat (påfyldningsblender kun halvvejs for at forhindre spredning). Juster om nødvendigt sammenhæng med lidt vand. Sæson med salt, peber og citronsaft. Skær hver panini i 4 “fingre” og server med suppe.

One Comment

Drake
27.04.2023 @ 09:13

As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:

Vibrating pea soup is a wonderful dish to help usher in the spring. In addition, toasted cheese band sandwiches get a touch of seasonal vegetables from the slices. Source: Everyday Food, March 2008 20 minutes 20 minutes 4 Total time Prepare servings ingredients 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 sandwich Coarse salt and ground pepper 1 tablespoon fresh lemon juice Directions 1. In a large pot, heat 1 tablespoon butter over medium heat. Add puppy white and cook, stirring, until softened, 1 to 2 minutes. Add peas, broth, and 3 cups water. Boil; reduce heat to a simmer. Cook until peas are tender, about 5 minutes; set aside. 2. Toss cheddar with scallion greens in a medium bowl. Make 4 sandwiches with cheddar mixture and bread. 3. In a large skillet, heat 1 tablespoon butter over medium-low heat. Place sandwich in skillet and cook until golden, 3 to 4 minutes per side, adding remaining tablespoon butter to skillet to cook other side. 4. Working in batches, puree soup in blender until smooth (fill blender only halfway to prevent splattering). Adjust consistency with a little water if necessary. Season with salt, pepper, and lemon juice. Cut each panini into 4 “fingers” and serve with soup.