Edamame Soup
"This is what I use when I want to keep dinner light, but it's perfect for kids like my daughter, who is willing to eat hardly any vegetables!"
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
4 bowls of soup
- Serves:
- 4
ingredients
- 1 teaspoon olive oil
- 1 red onion, medium
- 1 golden potato, medium
- 24 ounces frozen edamame
- 1 quart vegetable broth
- 2 tablespoons sour cream, watered down with some milk
directions
- Dice onion and cube the potato, then saute them in oil over medium heat.
- Once they have softened (about 4 minutes if you keep them covered, stirring occasionally) add the defrosted beans and vegetable stock (chicken stock can be used instead, if necessary) then simmer for 15-20 minutes, until beans are soft.
- Turn off heat and pour into a food processor or blender, and puree. Stir in the the sour cream, then transfer back to the pot.
- Heat the pureed soup another few minutes without boiling it, then serve! Add salt and pepper to taste.
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Reviews
-
I thought this was pretty good, but neither of my kids liked it - even the one who likes to eat edamame plain. I think the texture may have bothered them, as it was quite thick and a little chunky. I added the sour cream separately to each bowl of the soup and thought that was good. I think another good addition would be to add croutons.
