Asparagus Edamame Soup

Makes 2 quarts

Ingredients

  • 2 tablespoons olive oil
  • 2 cups thinly sliced leeks
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup rice
  • 1 lb (about 2 1/2 cups) shelled edamame, fresh or frozen
  • 1 lb asparagus stems, cut into 1-inch slices, tips reserved for garnish
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • Chopped chives, as needed for garnish
  • 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 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.

CIA FOODIES


Asparagus Edamame Bisque

Asparagus Edamame Soup
Makes 2 quarts

Ingredients

  • 2 tablespoons olive oil
  • 2 cups thinly sliced leeks
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup rice
  • 1 lb (about 2 1/2 cups) shelled edamame, fresh or frozen
  • 1 lb asparagus stems, cut into 1-inch slices, tips reserved for garnish
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • Chopped chives, as needed for garnish
  • 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 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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