It was 7 am on Saturday morning and the snow had already started falling. We were expecting 10 inches, so I really wanted to get to the supermarket for dinner ingredients before the snow became heavy. It was my 8 year old daughter’s turn to select the soup of the weekend. I told she had to decide quickly so that I could get to the store and get back before the roads were bad. Never a good idea to “pressure” Gabby in to making a food decision. She wanted to “Google” a soup, but she really didn’t have any idea of what she wanted. This made the task of Googling impossible and there was quite a bit of whining on her part. I suggested she start with an ingredient that she wanted in her soup. She selected “Edamame”. Hmmm I was a bit skeptical at first, but when we Googled edamame soup there were quite a few to choose from. She selected the soup she wanted by the pretty picture from a blog called Running With Tweezers. It was a GREAT choice! This soup is quite yummy. It is smooth and creamy and comforting. It has a thickness of split pea soup which can be thinned with some vegetable stock. The picture above is quite afwul. It was late and dark and the lighting was just horrible. Take my word for it, that the soup was quite pretty with a beautiful green tone that contrasted so nicely with the garnish.
- 1 shallot, minced
- 1 tbsp. extra virgin olive oil
- 1 16-ounce package shelled edamame soybeans, defrosted
- 1 pinch crushed red chili flakes
- 5 cups vegetable stock
- 1/2 can (about 3/4 of a cup) coconut milk
- salt and fresh ground black pepper, to taste
- fresh whipped cream or creme fraiche, optional, for garnish (leave out if making vegan!)
- Saute shallot until translucent in a stock pot.
- Add the edamame and chili flakes and mix until combined
- Cook for 3 to 4 minutes
- Add the stock and bring to a boil
- Reduce heat and cook for 15 minutes
- Remove from heat and stur in coconut milk
- Pour Soup into a Vitamix or similar high powered blender and puree until smooth and creamy
- Add salt and pepper to taste, blend
- Pour into bowls and garnish with fresh whipped cream or creme fraiche as well as some fresh ground pepper and sea salt.
Other recent weekend soups include: