CIA Recipes

Chilled Edamame Soup – Print This Recipe

Yield: 1 gal/3.84 L or 20 servings (6 fl oz/180 mL each)

• 2 lb 4 oz/1.02 kg edamame beans, pods removed
• 1 1/2 fl oz/45 mL vegetable oil
• 9 oz/255 g leeks, mostly white part, small dice
• 9 oz/255 g Spanish onions, minced
• 12 oz/340 g green leaf lettuce, shredded
• 72 fl oz/2.16 L vegetable stock
• 1 1/2 Sachet d'Épices
• Salt, as needed
• White pepper, as needed
• 6 fl oz/180 mL mirin
• 3 1/2 fl oz/105 mL crème fraîche
• 20 chervil pluches

1. Reserve 60 of the edamame beans for garnish.
2. For soup, heat a 1gal 64 fl oz/5.76 L sauce pot over medium heat and add vegetable oil.
3. Sweat leeks and onions until almost translucent, 4 to 5 minutes.
4. Add edamame beans and shredded lettuce and continue to sweat until the lettuce wilts and the ingredients combine, 2 to 4 minutes.
5. Add the stock and sachet; bring to boil and then reduce the heat to bring the mixture to a simmer. Move the pot halfway off the burner to create a convection simmer.
6. Simmer until beans are tender, about 15 to 20 minutes.
7. Season with salt and white pepper.
8. Puree the mixture with the mirin in a blender and pass through a fine tamis.
9. Chill completely. Cover and refrigerate until needed. Serve in chilled cups.
10. Garnish with 1 tbsp/5 mL crème fraîche, 3 edamame beans, and a chervil pluche.

Note: Edamame can usually be found frozen if fresh is not available.

Recipe taken from: Garde Manger