Edamame Soup8 Reviews
- Prep: 10 min
- Cook: 40 min
- Ready In: 50 min
“This simple soup will warm you up on a cold day.” - by flyincows22
Original recipe yields 5 cups
- Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.
- Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft.
- Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.
Amount Per Serving (5 total)
- 211 cal
- 13.8 g
- 12.5 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"I'm sorry to give a low score, but my husband said it was "for the sake of another family." LOL We all love edamame, so we were looking forward to this soup. While I would consider giving the taste..." See more/flavor 4 stars, everything else was lacking. It look a lot longer to make than I expected, and the recipe doesn't specify how long "until edamame and onions are soft" might be. I guessed and simmered it for at least 20-30 minutes. When I put the puree in the blender, it seemed smooth, but it was not a smooth consistency when we ate it. The milk also seemed to be WAY too much. Hard to tell since the measurement for the edamame quantity is based on shelled edamame, but you start the recipe by using it still in the shell. So....bottom line.....simply boil the edamame and eat them straight with a little soy sauce. It's much better and takes a fraction of the time."
"I had a 10oz bag of whole edamame in the freezer... well, in the back of the freezer... that I needed to use. Since it was a *touch* on the frosty side and probably not prime for enjoying with just s..." See morealt, I used the ingredients search and found this recipe. Since I didn't have 3/4 of a pound edamame, shelled or otherwise, I shelled what I had and weighed -- roughly 4 oz. I scaled the recipe accordingly (love that feature!) and just followed the basic instructions. Probably after about 20 minutes of gentle simmering in the chicken stock the onion and edamame became tender, so I used an immersion blender to blend as smooth as possible. Actually, it did blend very nicely -- almost like a pea puree -- then I just added half and half until desired consistency. Additional salt wasn't necessary as the chicken stock supplied plenty and it really didn't need pepper... but it needed a little something. A few drops of sesame oil upon serving were perfect. This isn't a soup I would absolutely crave after a long day... but it is one of those unique offerings which would make gorgeous appetizers / starters prior to an asian-inspired meal."
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