Even with Spring is in the air, nights here in Wisconsin can still be on the chilly side. This recipe is a spring twist on the cold weather classic soup and sandwich. The soup is so fresh and light that you wont feel weighed down one bit!
Soup Ingredients ( Serves 4)
- 1 16oz Bag of Defrosted Peas
- 1 Medium Onion Diced
- 2 Cloves of Garlic
- 3 cups low sodium of Chicken Stock
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- Salt and Pepper to Taste
Heat butter and olive oil in a pot over medium-high heat. Add onion and saute till translucent (About 5 minutes). Stir in garlic, and cook for another minute. Add your bag of peas, chicken stock, and salt and pepper to taste. Bring ingredients to a boil and simmer for 10 minutes. Transfer ingredients into a blender and puree till smooth ( Make sure not to over fill your blender because you run the risk of an explosion. A good rule of thumb is to only fill your blender half way, work in batches, and be sure to hold down the top as your blend) . Return the soup to the stove, and allow it to simmer while you prepare your grilled cheese.
Grilled Cheese (Serves 4)
- 8 Big slices of your favorite bread
- 1 block of White cheddar cheese
- Misto Olive oil
- 8 slices of prosciutto
- Fresh spinach
Preheat a grill pan over medium low heat. Lay out 4 slices of bread, and top with big slices of White cheddar ( I love the mildness of the white cheddar, but feel free to substitute with what you have on hand) Top each slice with two pieces of Prosciutto, and finish with a few fresh spinach leaves. Again this would be fantastic with sliced tomatoes so please feel free to add them 🙂 Top with the remaining bread slices, and spray with your Misto so you get thoes beautiful grill marks. Place the misto side down on the heated grill pan, and spray the top side with your Misto. Cook on both sides till you get have grill marks, and all the cheese is melted. Remove from pan, slice on the bias, and serve with a big bowl of fresh pea soup.
WiscoWhit 