Edamame And Sauteed Vegetable Soup Recipes

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EDAMAME SOUP WITH MUSHROOMS AND SPINACH



Edamame Soup with Mushrooms and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 12

2 tablespoons vegetable oil
4 scallions, white and green parts separated, chopped
2 cloves garlic, minced
1 pound frozen shelled edamame (about 3 cups)
1 russet potato, peeled and diced (about 9 ounces)
Kosher salt
4 ounces shiitake mushrooms, thinly sliced
1/2 cup cubed black forest ham (about 2 1/2 ounces), optional
2 cups baby spinach
1 to 2 tablespoons rice wine vinegar
Freshly ground pepper
Sriracha or other hot sauce, for serving

Steps:

  • 1. Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic. Cook until softened, 1 minute. Add 7 cups of water, the edamame, and potato; season with salt and cover. Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes. Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches). Keep warm.
  • 2. Meanwhile, heat a medium skillet over medium-high heat, add the remaining 1 tablespoon oil, then add the mushrooms, ham, if using, and scallion greens. Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts. Remove from the heat, season with salt and pepper.
  • 3. When ready to serve, gently reheat the soup and add rice wine vinegar. Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl. Drizzle in the hot sauce as desired. Serve.

EDAMAME SOUP



Edamame Soup image

This simple, creamy, and satisfying vegetarian soup is from the excellent new cookbook, "The Great Big Veg Challenge: How to Get Your Children Eating Vegetables Happily", by Charlotte Hume. To make this soup vegan, omit the creme fraiche. You can have the soup as is, or top it with almost anything: caramelized onions, fresh scallions, fried shallots, toasted peanuts...

Provided by blucoat

Categories     Potato

Time 31m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes
750 g frozen shelled edamame, defrosted
1 quart vegetable stock
2 tablespoons creme fraiche (optional) or 2 tablespoons sour cream (optional)
salt & freshly ground black pepper

Steps:

  • In a pan over medium heat, saute the onion and potato in the oil, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.
  • Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.
  • Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.

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