Spring Pea Soup with Grilled Ham and Cheese

By kathryns

Ingredients

• SOUP:
• 4 TB olive oil
• 2 shallots, thinly sliced
• 1 garlic clove, minced
• 1 lb fresh or frozen peas, blanched
• 2 c vegetable stock
• 20 mint leaves, plus slivered mint for garnish
• Kosher s & p
• GRILLED HAM & CHEESE:
• 8 slices country-style bread, each 1/2" thick
• 2 TB Dijon mustard
• 8 oz thinly sliced Black Forest Ham
• 5 oz grated Gruyere cheese
• Creme fraiche for serving

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. In a saute pan over med heat, warm 2 TB oil. Cook shallots, stirring, 3-5 min. Add garlic; cook, stirring 1 min. Transfer to blender. Add peas, stock and mint leaves. Slowly bring blender to full speed; blend until soup is hot (?) about 6 min.

2. Preheat panini press (or skillet). Brush bread slices with 2 TB oil. Turn over 4 slices and spread with 1/2 TB mustard. Top with ham and cheese. Cover with remaining bread slices, oiled side up. Grill 2 at a time until crisp, about 4 minutes.

3. Pour soup into bowls; garnish with creme fraiche and slivered mint.