This delicious, healthy, and creamy edamame and green pea soup is easy to make in a blender with a base of frozen edamame, green peas, and chicken stock. Fresh herbs and lemon juice stirred into sour cream adds a decadent burst of flavor to this healthy and filling soup.
When I first read about Phoo-D’s Edamame Soup with Wasabi Cream, I knew I had to make something similar. 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. (Edit: Unfortunately the original recipe is no longer available online, so I have removed the broken link.)
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 edamame and green pea soup. This thick and velvety soup feels so indulgent, you’ll have a hard time believing that it’s so 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.
Calories
Fat
Carbs
Protein
Yields six servings
Save RecipeIngredients
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
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
Instructions
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.
To make the herbed lemon cream:
Whisk together all ingredients; refrigerate for 30 minutes before serving.
Related Recipes:
- Creamy Fennel and Leek Soup
- Butternut Squash and Chickpea Stew
- Chilled Ginger Cantaloupe Soup
- Roasted Autumn Vegetable Chowder
- Chickpea Soup with Ginger and Coriander
- Potato Leek Soup
Around the Web:
- Edamame Soup with Wasabi Cream from Phoo-D
- Edamame Soup from 101 Cookbooks
- Edamame Avocado Soup from Tofu for Two
- Edamame and Pea Soup from Kitchen Goddess
- Very Very Green Green-Pea Soup from Kitchen Parade
- Green Pea Soup from The Budding Cook
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