Cold Edamame Soup
I wanted to make a cold soup for serving guests in the summer, so I tried using the summer vegetable edamame.
As I was outside of Japan, I couldn't get fresh edamame, just frozen.
This is a soup that will give you a chance to really enjoy the flavor of edamame.
This amount makes enough for 8-10 servings in small glass serving dishes. Recipe by Chapinot
Cold Edamame Soup
I wanted to make a cold soup for serving guests in the summer, so I tried using the summer vegetable edamame.
As I was outside of Japan, I couldn't get fresh edamame, just frozen.
This is a soup that will give you a chance to really enjoy the flavor of edamame.
This amount makes enough for 8-10 servings in small glass serving dishes. Recipe by Chapinot
Cooking Instructions
- 1
Prepare your ingredients.
- 2
Melt the butter in a heavy pot and cook the onions. Once they've wilted, add the flour and mix well.
- 3
Add the water a little at a time, mixing each time. Add the soup stock.
- 4
Add the edamame and simmer on medium heat until softened.
- 5
Once the edamame has softened, transfer to a blender and puree into a paste.
- 6
Transfer the puree to the pot. Pour the milk into the blender, cleaning off the sides of the container with the milk.
- 7
Heat again. Add the bay leaf and heavy cream, and flavor with salt and pepper. Cool in the refrigerator until well chilled.
- 8
Pout into your serving dish, and garnish with heavy cream (not listed).
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