Edamame Soup Recipe
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 299.2
- Total Fat: 8.7 g
- Cholesterol: 7.2 mg
- Sodium: 973.8 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 7.8 g
- Protein: 19.5 g
View full nutritional breakdown of Edamame Soup Recipe calories by ingredient
Introduction
In a rare instance of fussiness, I ended up pushing this soup through a strainer to smooth it out a touch. Totally not necessary, but an option if you're up for it. I also finished my version with a drizzle of toasted sesame oil, fried shallots, and crushed, toasted peanuts. To make this soup vegan, omit the creme fraiche. In a rare instance of fussiness, I ended up pushing this soup through a strainer to smooth it out a touch. Totally not necessary, but an option if you're up for it. I also finished my version with a drizzle of toasted sesame oil, fried shallots, and crushed, toasted peanuts. To make this soup vegan, omit the creme fraiche.Number of Servings: 4
Ingredients
-
1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes,
750 g (1 1/2 lb) frozen edamame beans, defrosted
1 quart (1.2 litres or 2 pints) vegetable stock
2 tablespoons creme fraiche (not incl in nutritional info)
salt and freshly ground pepper
Directions
In a pan, saute the onion and potato in the oil over medium heat, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock. Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender. Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user NITELING.