a food blog by erin
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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.