Asparagus-Edamame Bisque
Makes about 2 quarts This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup.

Ingredients

2 tablespoons olive oil 2 cups thinly sliced leeks 2 shallots, minced 2 clove garlic,…

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CIA FOODIES


Asparagus-Edamame Bisque

Makes about 2 quarts This creamy soup is silky-smooth, with light, delicate flavors just perfect for those early spring days. Since frozen beans are often more available than fresh, it’s perfectly fine to use them in this soup.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups thinly sliced leeks
  • 2 shallots, minced
  • 2 clove garlic, minced
  • 6 cups vegetable broth
  • 2 1/2 cups edamame beans, shelled
  • 1 lb asparagus stems, cut into 1-inch slices
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/2 cup heavy cream
  • Fresh chopped chives, as needed
  • Reserved asparagus tips, for garnish

Directions

  1. In a large soup pot, heat the oil over medium heat. Add the leeks and shallots and cook until tender, about 5 minutes.
  2. Add the broth, rice, and edamame, and bring the soup to a boil. Reduce the heat and simmer the soup until the rice begins to get tender, about 15 minutes.
  3. Add the asparagus, salt, and pepper, and bring soup to a boil. Reduce heat to a simmer, place the lid on the pot, and cook until the vegetables are tender, about 10-12 minutes.
  4. Purée the soup in a food processor or blender until smooth. Strain the soup through a fine mesh sieve, and discard any solids. Return the soup to the pot, stir in the cream, and heat through well. Serve garnished with chives and asparagus tips.

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