Spring Pea Soup with Grilled Ham and Cheese

4 Tbs. olive oil

2 shallots, thinly sliced

1 garlic clove, minced

1 lb. fresh or frozen peas, blanched

2 cups vegetable stock

20 large fresh mint leaves, plus slivered mint for garnish

Kosher salt and freshly ground pepper, to taste

8 slices country-style bread, each 1/2 inch thick

2 Tbs. Dijon mustard

8 oz. thinly sliced Black Forest ham

5 oz. grated Gruyère cheese

Crème fraîche for serving

In a sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the shallot mixture to a Vitamix blender and add the peas, stock and mint leaves. Slowly bring the Vitamix up to full speed and blend until the soup is hot, about 6 minutes. Season the soup with salt and pepper.

Meanwhile, preheat an electric panini press on the “panini” setting according to the manufacturer’s instructions. Place the bread on a work surface and brush with the remaining 2 Tbs. olive oil. Turn 4 of the slices over and spread each with 1/2 Tbs. mustard. Top with the ham and cheese, dividing evenly. Cover with the remaining bread slices, oiled side up.

Place 2 of the sandwiches on the preheated panini press, close the lid, and cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches.

Pour the soup into bowls and garnish with crème fraîche and slivered mint. Serve the sandwiches alongside. Serves 4.