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Chilled Edamame Soup with Ginger Crème Fraîche Recipe

About: This suprisingly simple recipe yields a very rich and velvety soup without the use of any cream. The mild, pleasing flavors of edamame and ginger in this unusual soup will certainly have your dinner guests talking. It would make an excellent first course for summer entertaining and can easily be made the night before. Sea Saw’s wine guru, Peter Kasperski, likes to pair this dish with a small brand Champagne like Pierre Peters Cuvée Reserve NV Brut.

Recipe Info

Restaurant: Sea Saw | Phoenix

Servings: 6
Prep Time: 3 hour(s) 40 minutes
Cuisine: Japanese
Meal Type: Recipemealtype object (6)
Main Ingredient: Recipemainingredient object (143)
Dish Type: Recipedishtype object (2)
Cooking Method: Recipemethod object (18)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (1)
Vegetarian: No

Directions

Recipe

  1. Finely chop the onion.
  2. Melt the butter in a saucepot over medium heat.
  3. Add onions to butter and cook until translucent (about 6 mins.)
  4. Stir in 3 cups of chicken stock.
  5. Reduce heat to low and simmer for 20 mins.
  6. Add the edamame and cook until the beans are soft (about 10 mins.)
  7. Puree the soup with a burr mixer or transfer to a blender and process until smooth.
  8. Chill the soup for at least 3 hrs.
  9. Whisk additional stock into chilled soup to achieve desired consistency.
  10. Season soup with additional salt if necessary.
  11. Stir grated ginger into the crème fraîche and use as garnish.

Recipe Note:

Plate it like the pro: Serve soup in individual small bowls. Use a squeeze bottle to top each portion with a decorative swirl of ginger crème fraîche.

Ingredients

1 medium yellow onion 1 Tbsp. unsalted butter 4 C. low sodium chicken stock or broth 10 oz. shelled, frozen edamame 2 tsp. fresh grated ginger 1/4 C. crème fraîche

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