Best Edamame And Sauteed Vegetable Soup Recipes

Edamame Soup image

Provided by blucoat

Categories Potato

Time 31m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes
750 g frozen shelled edamame, defrosted
1 quart vegetable stock
2 tablespoons creme fraiche (optional) or 2 tablespoons sour cream (optional)
salt & freshly ground black pepper

Steps:

In a pan over medium heat, saute the onion and potato in the oil, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.
Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.
Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.

Edamame Soup with Mushrooms and Spinach image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Number Of Ingredients 12

2 tablespoons vegetable oil
4 scallions, white and green parts separated, chopped
2 cloves garlic, minced
1 pound frozen shelled edamame (about 3 cups)
1 russet potato, peeled and diced (about 9 ounces)
Kosher salt
4 ounces shiitake mushrooms, thinly sliced
1/2 cup cubed black forest ham (about 2 1/2 ounces), optional
2 cups baby spinach
1 to 2 tablespoons rice wine vinegar
Freshly ground pepper
Sriracha or other hot sauce, for serving

Steps:

1. Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic. Cook until softened, 1 minute. Add 7 cups of water, the edamame, and potato; season with salt and cover. Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes. Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches). Keep warm.
2. Meanwhile, heat a medium skillet over medium-high heat, add the remaining 1 tablespoon oil, then add the mushrooms, ham, if using, and scallion greens. Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts. Remove from the heat, season with salt and pepper.
3. When ready to serve, gently reheat the soup and add rice wine vinegar. Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl. Drizzle in the hot sauce as desired. Serve.

Sauteed Edamame image

Provided by Sandra Lee

Categories appetizer

Time 11m

Yield 4 servings

Number Of Ingredients 5

2 tablespoons canola oil
1 medium onion, diced
2 teaspoons chopped garlic
Salt and freshly ground black pepper
1 (10-ounce) bag frozen shelled edamame, thawed

Steps:

Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender. (Reserve leftover Sauteed Edamame for online Round 2 Recipe "Bowtie Pasta with Edamame.)
Use the leftovers from this recipe to make (Web Exclusive) Round 2 Recipe: Edamame with Pasta.

Edamame and Sauteed Vegetable Soup image

Yield Makes 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
3 large plum tomatoes, quartered
4 ounces crimini mushrooms, quartered
1 large onion, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips
1 carrot, peeled, slice
1 garlic clove, chopped
6 cups (or more) canned vegetable broth
3 large fresh Italian parsley sprigs
3/4 teaspoon dried thyme
1/2 cup small elbow macaroni
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1/4 cup grated Parmesan cheese

Steps:

Heat oil in large pot (preferably nonstick) over high heat. Add next 6 ingredients; sauté until vegetables are deep golden brown, about 15 minutes. Transfer 1 cup sautéed vegetables to cutting board; chop vegetables and reserve. Add 6 cups broth, parsley and thyme to pot and bring to boil. Reduce heat, cover and simmer until remaining vegetables in pot are very tender, about 15 minutes. Remove from heat; cool slightly.
Working in batches, puree vegetable-broth mixture in blender. Transfer to strainer set over bowl. Press on solids to extract as much liquid as possible. Discard solids in strainer. Return liquid and reserved chopped vegetables to pot. (Can be made 1 day ahead. Cover; chill.)
Bring soup to boil, thinning with more vegetable broth if necessary. Add pasta; reduce heat to medium and cook until pasta is tender, about 10 minutes. Add edamame; simmer until heated through, about 5 minutes longer. Ladle soup into bowls; top with cheese.