4 green onions, white and green parts separated and thinly sliced
2 cup chicken broth
3 cup water
6 oz shredded sharp white cheddar
8 slices sandwich bread
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
In a large saucepan, heat 1 tablespoon butter over medium. Add scallion whites, and cook, stirring, until softened, 1 to 2 minutes. Add peas, broth, and water. Bring to a boil; reduce heat to a simmer. Cook until peas are tender, about 5 minutes; set aside.
In a medium bowl, toss cheddar with scallion greens. Make 4 sandwiches with cheddar mixture and bread.
In a large skillet, heat 1 tablespoon butter over medium-low. Place sandwiches in skillet, and cook until golden, 3 to 4 minutes per side, adding remaining tablespoon butter to skillet to cook second side.
Working in batches, puree soup in a blender until smooth (filling blender only halfway to prevent spattering). If necessary, adjust consistency with a little bit of water. Season with salt, pepper, and lemon juice. Slice each panini into four “fingers, and serve with soup.