Rachael Ray: Asparagus & Pea Spring Soup + Grilled Ham ‘N Cheese

Rachael Ray: Asparagus & Pea Spring Soup + Grilled Ham ‘N Cheese

What better way to use fresh spring vegetables than in a soup? And what better way to enjoy soup than with a melty sandwich? That’s exactly what Rachael Ray was thinking when she prepared Asparagus and Pea Spring Soup which she paired perfect with Grilled Ham and Cheese. This incredible green soup is healthy and loaded with flavorful ingredients that your body will love. Of course, doing girl math, if you enjoy a healthy soup, why not pair it with a heavier, decadent grilled cheese sandwich.

To get this flavorful recipe, click next page.

Rachael Ray: Asparagus & Pea Spring Soup + Grilled Ham ‘N Cheese Recipe Ingredients

• 1 bulb fennel – chopped
• 2 large leeks – whites and greens, cut into half moons
• salt and pepper
• 1 C shelled favas (fresh or defrosted) or frozen shelled edamame
• 8 slices good quality peasant bread
• 4 tbsp Dijon mustard
• thinly sliced cornichons
• 3/4 lb imported mild half (like Mandrange)
• juice of 1 lemon
• 2 tbsp olive oil
• 1 lb asparagus – trimmed, sliced thin on a bias
• 4 cloves garlic – chopped
• 2 C shelled fresh peas
• 1 qt chicken or vegetable stock
• softened butter
• 2 tbsp creme fraich
• 8 slices Gruyere or Swiss cheese
• 8 slices ripe brie or Camembert
• 1 C packed parsley and mint leaves combined

Rachael Ray: Asparagus & Pea Spring Soup + Grilled Ham ‘N Cheese Recipe Directions

1. Heat a soup pot over medium-high heat with olive oil
2. Add the fennel and saute for a few minute to soften
3. Add the asparagus, garlic, leek, salt, and pepper, then cook for a few additional minutes while partially covered
4. Add the favas, stock, and peas, then simmer to heat through
5. Puree half the soup, then add it back to the pot
6. Heat a cast-iron pan or griddle over medium to medium-high heat
7. Butter one side of the sliced bread
8. Combine the Dijon and creme fraiche, then spread it on the opposite side of 4 of the bread slices
9. Arrange the cornichons and the Dijon cream
10. Top the Dijon with Gruyere or Swiss, then a few slices of ham
11. Top the ham with sliced camembert or bri, then add another slice of bread with the buttered side facing out
12. Grill the sandwich until deep golden and the cheese has melted
13. Add lemon juice to the soup, then serve in bowls topped with herbs
14. Cut the sandwiches in half and serve on the side of the soup