[Recipes
Chilled Edamame Soup with Ginger Crème Fraîche
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.
| Serves: | 6 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 03:40 |
Cuisine: | Japanese |
| Difficulty: | Easy | Meal Type: | Other |
| Main Ingredient: | soy | Dish Type: | Soup |
| Main Cooking Method: | Simmer | Season/Occasion: | Any Occasion |
Recipe
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
Directions
- Finely chop the onion.
- Melt the butter in a saucepot over medium heat.
- Add onions to butter and cook until translucent (about 6 mins.)
- Stir in 3 cups of chicken stock.
- Reduce heat to low and simmer for 20 mins.
- Add the edamame and cook until the beans are soft (about 10 mins.)
- Puree the soup with a burr mixer or transfer to a blender and process until smooth.
- Chill the soup for at least 3 hrs.
- Whisk additional stock into chilled soup to achieve desired consistency.
- Season soup with additional salt if necessary.
- Stir grated ginger into the crème fraîche and use as garnish.