Edamame Soup Recipe

Charlotte's edamame soup recipe was a big hit with Wayne - a bit of olive oil, potato, frozen edamame beans, and vegetable stock come together to make a satisfying, protein packed bowl, of pale green tastiness.

Edamame Soup

Today's edamame soup recipe comes from a delightful new cookbook by London-based Charlotte Hume - The Great Big Veg Challenge - a book my mom (and parents of all picky eaters) could have benefited from. It stems from a blog of the same name, inspired by her son, a vigilant seven-year-old vegetable hater by the name of Freddie.

Edamame Soup Recipe

Aside from corn and potatoes, Freddie won't eat vegetables. One evening, desperate, Charlotte signs up for a blog. Her idea was to take Freddie on an A to Z tour of the veg-kingdom, hoping the site would serve as a forum for inspiration and support. She starts off by opening the site up to...

"...all of you parents out there who have tried and succeeded to introduce your offspring to the joys of carrots, peas, lettuce, spinach, asparagus, beetroot, green beans - in fact any vegetable. Any ideas gratefully received."

Flash forward through L,M,N,O,P, and the transformation of a fussy eater. It's a great story, and now the blog has led to the lovely, newly released soft back cookbook sitting here in front of me. It's a beautifully photographed and illustrated extension of the web-site that started it all. Unfortunately, it looks like The Great Big Veg Challenge is only available for through Amazon.uk at this point, but I suspect at some point it will be available domestically in the U.S. and I'll update this page at that point.

Edamame Soup Recipe

The book is packed with very approachable and appetizing recipes. We work our way from artichoke, asparagus, and aubergine onto broad beans, broccoli, and brussels sprouts all the way though watercress, yams, and zucchini.

Edamame Soup Recipe

Each chapter has basic information about the ingredient alongside cute stories. Edamame is a favorite ingredient around here, and I decided to try Charlotte's edamame soup which was a big hit with Wayne. A bit of olive oil, potato, frozen edamame beans, and vegetable stock become a satisfying, protein-packed bowl, of pale green soup you can make a meal out of. Congratulations to Charlotte and her family for creating a fantastic new book that I'm sure will inspire many fussy eaters. In fact, I know a few adults who could learn a thing or two from Freddie ;)

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Edamame Soup Recipe

In a rare instance of fussiness, I ended up pushing this soup through a strainer to smooth it out a touch. Totally not necessary, but an option if you're up for it. I also finished my version with a drizzle of toasted sesame oil, fried shallots, and crushed, toasted peanuts. To make this soup vegan, omit the creme fraiche.

1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes,
750 g (1 1/2 lb) frozen edamame beans, defrosted
1 quart (1.2 litres or 2 pints) vegetable stock
2 tablespoons creme fraiche
salt and freshly ground pepper

- see headnotes for garnish you see in photo

In a pan, saute the onion and potato in the oil over medium heat, 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.

Serves 4.

Excerpted with permission from The Great Big Veg Challenge by Charlotte Hume (Clarkson Potter, a division of Random House, Inc. 2008)

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

I've always believed that the way to introduce vegetables to kids is repeatedly, in a lot of different ways, over time. Parents need to understand that kids need to be exposed to vegetables frequently before they can like them. Parents also need to understand that pairing vegetables with foods kids already like or are already familiar with, will speed the process. I love the idea of this soup because the edamame is combined with potato and creme fraiche (easy for kids to like), and it's pureed (easy for kids to accept). Great idea!

I have to admit that my wanderings into the foray of edamame are not impressive, and my husband is not impressed with the little beans themselves. We usually eat them restaurant-style, steamed in the pod and with soy sauce on the side. But edamame has too many health benefits for me to leave alone, and we do both love soup, so perhaps this can be a bridge. Thanks! I'll be mentally bookmarking this for use next winter--it is much too hot around here to even think about soup.

This looks absolutely Delicious! I recently bought your book- it's a really great read congratulations!

This sounds like a great book. My little boy will eat any veggies if in soup form, but I'd never thought of making an edamame soup. Will have to look out for the book next time I'm at the bookshop!

Sounds like something new I can try, I've never had edamame in a soup so I'm definitely going to try it, I'm always up for trying a new soup.

Heidi, this is a real adventure. I was thinking about googling edamane, and then one of my fellow commenteers solved the problem for me. Loved the recipe, and saw Nigella using the soy beans in a quick dish recently. I will be chasing my local store-keepers at the farmer's markets to see if we can get them in New Zealand.

Lynette

WHAT is an edamame when it is at home.. other than a bean? Ive never heard of it.. when I first saw this recipe I thought it was going to be a soup made with edam cheese!! :D So many of you are all saying that you eat it, snack it etc... but Ive never heard of it and would have really liked to have seen an image of this weird named bean included in this article.... I also am in total agreement with inkedAG 's comment! Off to google now to find out what this bean is.. if its a silly new name for a baked bean.. I might just scream.. LOL...

Michelle

I lived in Japan for four years in the early 1980s. I don't know if this is still the case but at that time whenever you went into a restaurant in the summer you would be served a complementary small plate of edamame in the shell along with a cup of green tea. To prepare the fresh (unfrozen) ones in the shell, we would rub them with a lot of salt and let them sit for awhile, then boil them until they were bright green and the desired doneness, and strain them. To eat them we put the bean with its shell in the mouth, clamp our teeth onto them and pull out the shell, leaving just the beans in our mouth. It is a seasonal treat that the Japanese associate with summer.

Signe

I haven't checked in on this project in quite a while and it looks fabulous! Making time to create a curiosity and (potentially) passion about food in children is a beautiful thing. Missed you at BlogHer this weekend.

Oh I see what creme fraishe is now. Thanks!

Carajo

Thanks for the great recipe. But I too am not sure what creme fraishe is? Can someone explain? Cheers!

CaraJo

I hate to be a downer, but I have this to say about picky kid eaters: You know what my mom said to me when I didn't want to eat something as a child? "Too bad, eat it anyway." It would elaborate to "This is not a restaurant, you are to eat what you are served!" And more stern warnings from mom and dad. Remember parents, YOU are the ones in control. Not your kids!!

inkedAG

Thank you for your quart conversion - I know that it's not a great amount but here in little old New Zealand we're fans of the metric system. Thanks heaps!

Susan

Sounds like a wonderful book! Have friends whose kids will only eat chicken tenders & fries... Think this would make a good present when it's available in the US. Creme fraische - 1 cup heavy cream & 2 tbsp buttermilk in a glass jar. Mix & let sit on counter up to 24 hours. After it's thickened, refrigerate for up to 10 days. Makes a great addition to fresh fruit, scones & jam, & as a thickener for soups - hot or cold. I make a soup with almost the exact same ingredients. Other than the addition of caramelized onions,the only thing that changes are the beans. I've used sugar snap peas, green or yellow beans, carrots - even kale or kohlrabi. Last week we made a "kitchen sink soup" using all of the above plus some fresh scallions. Yum! Ran it all through the blender and it was even good cold the next day.

MOSAK

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