Archive for April, 2011

Edamamme Soup

Dear Mom,

This soup was the result of an empty fridge. I hadn’t gone grocery shopping in over a week and was nearing the end of anything at all resembling edibility (I have since corrected this by making and freezing a few items so that I won’t go hungry in the future).

Anyway, I was looking to make something for dinner but I had nothing but my basic pantry staples. Luckily for me, you taught me to consider a lot of things basic pantry staples, and so I whipped up this simple soup with edamamme and finished it with a bit of coconut milk to make it creamy. It was very tasty, and the leftovers were good too – I ate the soup both warm and chilled. I think it would be great in summer with a little mint and a dollop of Greek yogurt.

Edamamme Soup

Makes about 1 quart

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, minced
3 cups chicken or vegetable broth
1 (12 oz) package frozen edamamme, shelled
1-2 Tbsp lemon juice
1 cup coconut milk
salt and pepper, to taste

1. In a large pot, heat the olive oil over medium heat. Add the onion and sweat until translucent, about 4-5 minutes.
2. Add the garlic and sweat until fragrant, about 1 minute more.
3. Add the broth and bring it to a simmer. Add the edamamme and cook until they are heated through, about 7-8 minutes. If you like, reserve some of the cooked edamamme to garnish the soup with later.
4. Puree the soup until smooth, then return to the pot. Stir in the coconut milk and lemon juice and bring to a simmer.
5. Season the soup with salt and pepper and simmer until good flavor develops, about 10-15 minutes.


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