To rise for
Chow Down On These
Totes Delish
Smooth & Refreshing
Get Baked On
Cream Of The Crop
Can't Get Enough
Frozen Treats
Oh My
Other Sweets!
Sweet E's
Worth Eating Out At
a food blog by erin
more about me contact me
wafoodie on foodgawker
wafoodie on tastespotting
Follow on Bloglovin

Get recipes in your inbox!


Edamame Soup

This soup is the perfect use for the leftover créme fraîche from the mussels in cider. I’m a big fan of edamame, but it is typically one of those things I only eat if it comes gratis with the sushi we’ve ordered (as much as I enjoy edamame, I don’t think I could ever convince Dustin to order it in favor of fresh fish). Incorporating edamame into a silky, creamy soup was a way to get more of this flavor without sacrificing any sushi. This recipe comes from the Skinny Taste Cookbook, so in addition to being delicious, it’s also healthy (there’s a bunch of spinach in there you don’t even taste)!


Sorry for the blurry photo!

Edamame Soup

  • 1/4 cup créme fraîch, for topping (sour cream can be substituted)
  • 1 tablespoon sliced green onions, for topping
  • freshly cracked black pepper, to taste
  • 3 cups baby spinach
  • 12 ounces fresh or frozen shelled edamame
  • 1 tablespoon reduced-sodium soy sauce
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 garlic cloves, chopped
  • 1/4 cup chopped shallots
  • 1 teaspoon sesame oil
  1. Heat sesame oil in a medium-sized saucepan over medium heat.
  2. Cook shallots and garlic for 2 minutes, gently stirring.
  3. Add in chicken broth, soy sauce, and edamame. Bring to a boil.
  4. Cover, reduce heat to medium-low, and simmer until the for 15-20 minutes until edamame are tender.
  5. Add in spinach and cook for another minute.
  6. Using a handheld blender, carefully blend the soup until smooth.
  7. Season with black pepper.
  8. Top with scallions and créme fraîche.


It's lonely around here...

Get in on the conversation