Edamame and Pea Soup with Herbed Lemon Cream

Edamame Green Pea Soup with Herbed Lemon Cream

When I first read about Phoo-D’s Edamame Soup with Wasabi Cream, I knew I had to make it.  For one thing, I’ve had a bag of shelled edamame hanging out in my freezer for quite a while, but what really caught my attention was the combination of flavors she incorporated into her soup. You just can’t go wrong with garlic, ginger, and toasted sesame oil – not to mention the horseradish cream on top.  Perfect.

I had planned on following the recipe.  Really, that was my intention.  It wasn’t until I noticed that my bag of frozen edamame was of insufficient size that I knew I would have to improvise.  My first change was to use frozen peas to shore up my meager soybean supply.  Once I started thinking about peas, I remembered the fresh dill and mint in my refrigerator that, though still clinging to life, really needed to be used up sooner than later.  When I started thinking about dill and mint, of course I wanted to incorporate some lemon.  All of a sudden, the soup had changed quite a bit!

While I’ll definitely give the original soup recipe a try next time, I was absolutely thrilled with this version.  This thick and velvety soup feels so indulgent, you’ll have a hard time believing that it’s healthy.  The herb and lemon sour cream garnish worked perfectly with the simple flavors of the soup – it’s not optional.

When it comes to blending this soup, you can’t mess around.  Soybeans are tough.  I first tried puréeing the soup with an immersion blender, but the consistency wasn’t creamy enough.  Just as Phoo-D suggests, I recommend puréeing the soup in an actual blender.

Edamame and Pea Soup with Herbed Lemon Cream

1 onion, diced
1 shallot, diced
1 celery stalk, diced
2 tablespoons olive oil
3 cups shelled edamame (I used frozen)
1 cup green peans (frozen, not canned)
4 cups chicken or vegetable stock
1 teaspoon sugar
salt to taste

Heat olive oil in a large pot over medium heat.  Add onion, shallot, and celery and cook until softened and just starting to take on a bit of color, about 10 minutes.  Stir in edamame and peas (they can still be frozen at this point) then add chicken or vegetable stock.  Turn heat up and bring mixture to a boil.  Reduce heat to low and simmer for 20 minutes.  Meanwhile, make the lemon cream (recipe below).

After soup has simmered for 20 minutes, remove from heat and allow to cool for a few minutes.  Puree the soup – in batches if necessary – in a blender or food processor until completely smooth.  Return to the pot and reheat, if necessary.  Serve soup with a spoonful of herbed lemon cream on top.

Yield: 6 servings

Herbed Lemon Cream

1/2 cup sour cream or crème fraiche
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
zest and juice from 1/2 a lemon

Whisk together all ingredients; refrigerate for 30 minutes before serving.

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24 Comments
  1. bellini valli

    This does sound creamy and delicious. Anything that reminds me of Spring….

    4:31 am  Jan 19th, 2010
  2. Alta

    Looks absolutely gorgeous. I would love the flavors in this soup!

    6:50 am  Jan 19th, 2010
  3. Susan @ SGCC

    This looks really lovely! I agree with Val. It does remind me of Springtime!

    7:06 am  Jan 19th, 2010
  4. The Cookbook Apprentice

    This soup looks heavenly! I would love to give it a try.

    7:45 am  Jan 19th, 2010
  5. Phoo-D

    Hey! I’m so glad that you liked it. I had to laugh about your improvising because when it comes to soup I am the worst about not following an original recipe. Soup just begs for ‘a little of this and that’. This looks like a marvelous tweak on it and I will definitely mix in some peas next time for fun.

    8:59 am  Jan 19th, 2010
  6. diva

    oh this sounds very delicious and looks very comforting. i might try it out with dashi stock! can’t wait to try it and the lemon cream too. mmm

    9:17 am  Jan 19th, 2010
  7. My Year on the Grill

    I promise to love your next recipe… I am going to revert to my 12 year old fussy eater self and say not for me

    10:22 am  Jan 19th, 2010
  8. Barbara

    That looks delicious! Can’t wait to try it. The peas were a super accident! Love it when accidents turn out to be delicious.

    Alton Brown (who I don’t watch very often which is why this is such an odd story) made an edamame salad one day on his show. It is fabulous. I make it all the time. I posted it a while back, check under salads. It has become one of my family’s favorite lunches.

    10:37 am  Jan 19th, 2010
  9. sugar plum

    WHAT A WONDERFULL FOODIE WORLD-AMAZING RECIPES-cant afford to miss anyhting of ur delightful eliciounesses here so here i am following ur wonderfull blog now.

    1:49 pm  Jan 19th, 2010
  10. Sook

    I LOVE Recipes like this! What a beautiful soup! :)

    5:20 pm  Jan 19th, 2010
  11. Sherry

    I recently tried edamame hummus and it was divine! It’s honestly much better than regular hummus! I’m sure this taste heavenly as well.

    5:34 pm  Jan 19th, 2010
  12. Alelunetta

    Fantastic! I really love edamame & soups! The cream with dill, lemon and mint should be delicious. I must try it…..hope to find some frozen edamame soon! :)

    8:19 am  Jan 20th, 2010
  13. cheffresco

    This looks so tasty! I’ve never had edamame in soup.

    6:56 pm  Jan 21st, 2010
  14. Liz

    Oh for the days when I have a blender and food processor. These are definitely the kinds of soups I will be making! Looks delicious. But anything that shade of green looks delish ….

    7:35 am  Jan 24th, 2010
  15. nicole spaz

    looks great. I admit that I am not a fan of pea soup but I think that I just have not has good pea soup. hoping this changes my mind!!!!!

    1:34 pm  Jan 24th, 2010
  16. Debi (Table Talk)

    These flavors work so well together in a dip…why not in soup too!

    7:00 am  Jan 26th, 2010
  17. TasteofBeirut

    The soup sounds wonderful! But haven’t you heard? Edamame are out and garbanzos are in! (fresh ones that is!)

    10:08 pm  Jan 26th, 2010
  18. Sara

    I made a soup akin to this tonight! Thank you for the inspiration! I just purchased some wasabi the other day, so I was looking for different ways to use it. I absolutely love the texture of this soup, it’s so decadent and filling – perfect for a cold winter’s night! I did add some ginger, since I had some of that in the fridge too. I can’t wait to make this again!

    6:45 pm  Jan 27th, 2010
  19. kickpleat

    I love how fresh and colourful this soup is. Looks delicious and I love that you served it in a mason jar. Cute!

    1:01 pm  Feb 1st, 2010
  20. Kacey

    Just stumbled upon your blog and love it!!! I can’t wait to try this soup and explore your site more!!!

    12:40 pm  Feb 4th, 2010
  21. Jan

    Interesting site! I found you when I googled “pinch of salt” trying to find out how much a pinch of salt is. I think I’m going to enjoy this. :)

    12:01 pm  Feb 7th, 2010
  22. Summer Fest: Green Beans with Balsamic Browned Butter — Pinch My Salt

    [...] Edamame and Pea Soup with Herbed Lemon Cream [...]

    2:52 am  Aug 11th, 2010
  23. Anu

    I made this soup yesterday night and it was delicious! Thanks for great recipe – the herb lemon cream really makes a difference.

    11:18 am  Nov 8th, 2011
  24. To Make by janetly - Pearltrees

    [...] Edamame and Pea Soup with Herbed Lemon Cream — Pinch My Salt When I first read about Phoo-D’s Edamame Soup with Wasabi Cream , I knew I had to make it. For one thing, I’ve had a bag of shelled edamame hanging out in my freezer for quite a while, but what really caught my attention was the combination of flavors she incorporated into her soup. You just can’t go wrong with garlic, ginger, and toasted sesame oil – not to mention the horseradish cream on top. Perfect. I had planned on following the recipe. [...]

    3:58 am  Dec 3rd, 2011
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