Monday, April 16, 2012

Broccoli Edamame Soup

I tried this soup tonight and it was a nice change - it has good flavor and it has a pretty good amount of protein thanks to the edamame. The recipe is from Vegetarian Times, and their recipe included goat cheese crustini, but I just served it with warm bread and Parmesan cheese sprinkled on top.

The recipe says it serve eight. I made a full recipe for four people. The soup was not the main dish, and we ate at least 2/3 of it. We either eat a lot, or the eight servings are intended to be appetizer size.

Broccoli-Edamame Soup

Vegetarian Times

This is the picture from vegetariantimes.com. It includes their goat cheese croutons but  I didn't try those out.


1 large onion, chopped (2C)
1/4 tsp nutmeg
6 C vegetable stock
3 C frozen, shelled edamame
1 lb. broccoli, ends trimmed, stalks and florets coarsely chopped
2 cloves garlic, minced

Heat olive oil in a soup pot and saute the onions and nutmeg for about 10 minutes, until the onions are tender. Stir in 1/2 C of the stock, scraping the pot to remove and onion bits. Add the rest of the stock, the edamame, broccoli, and garlic.  

Bring the soup to a boil and then reduce the heat and simmer, mostly covered, for about 20 minutes. When the broccoli seems thoroughly cooked, remove the soup from the heat.

 It is time to blend! You can do it in batches in a blender or food processor, or use an immersion blender. I used the immersion blender, and it probably would have bin a bit more of a puree had I used the food processor. I like it with a bit of texture, but if you want it as smooth and creamy as possible, go with the blender or food processor. 

Serve with bread and sprinkled with cheese if desired


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