How to Make Super Quick Homemade Cold Edamame Soup
Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Speedy Cold Edamame Soup. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cold Edamame Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cold Edamame Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cold Edamame Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Cold Edamame Soup using 10 ingredients and 8 steps. Here is how you cook that.
I wanted to make a cold soup for serving guests in the summer, so I tried using the summer vegetable edamame.
As I was outside of Japan, I couldn't get fresh edamame, just frozen.
This is a soup that will give you a chance to really enjoy the flavor of edamame.
This amount makes enough for 8-10 servings in small glass serving dishes. Recipe by Chapinot
Ingredients and spices that need to be Prepare to make Cold Edamame Soup:
- 200 grams Edamame (frozen)
- 1/2 Onion (thinly sliced)
- 1 tbsp White flour
- 10 grams Butter
- 300 ml Water
- 1 Soup stock cube
- 300 ml Milk
- 50 ml Heavy cream
- 1 Salt, black pepper
- 1 Bay leaf
Instructions to make Cold Edamame Soup
- Prepare your ingredients.
- Melt the butter in a heavy pot and cook the onions. Once they've wilted, add the flour and mix well.
- Add the water a little at a time, mixing each time. Add the soup stock.
- Add the edamame and simmer on medium heat until softened.
- Once the edamame has softened, transfer to a blender and puree into a paste.
- Transfer the puree to the pot. Pour the milk into the blender, cleaning off the sides of the container with the milk.
- Heat again. Add the bay leaf and heavy cream, and flavor with salt and pepper. Cool in the refrigerator until well chilled.
- Pout into your serving dish, and garnish with heavy cream (not listed).
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