Rachael Ray Every Day

Gallery

Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop the onion finely. In a small stockpot, melt 2 tbsp butter over medium heat. Add the onion and a couple of pinches of salt and pepper. Cook stirring often, until softened, about 5 minutes.

    Advertisement
  • Stir the peas, edamame, 1 1/2 cups milk and the thyme into the pan. Cover and simmer on medium-low heat for 5 minutes.

  • Remove the thyme sprigs from the soup using a pair of tongs; discard.

  • Puree the soup and the remaining 1/2 cup milk with an immersion blender (or let cool and puree in a regular blender) until smooth, about 5 minutes. Season with salt and pepper. Cover and keep warm over very low heat, stirring occasionally.

  • Whip the heavy cream with the egg beater until stiff.

  • Cut the crusts off the bread. Assemble 4 sammies with the cheese, cutting it to fit the bread.

  • Melt 1/2 tbsp butter over medium-low heat in a large skillet. Add 2 sammies; cook until golden on the bottom (use a spatula to take a peek to see if they're done), about 5 minutes.

  • Add 1/2 tbsp butter to the pan and flip the sammies. Cook until the bread is golden and the cheese is melted, 3 minutes. Cut each sandwich into 3 sticks. Repeat steps 7 and 8 with the remaining butter and sammies.

  • Ladle the soup into bowls, dollop with the whipped cream and top with the chives. Serve with the grilled cheese sticks.

Advertisement