Edamame And Sauteed Vegetable Soup Recipes

SAUTEED EDAMAME

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

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.

EDAMAME SOUP

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 AND SAUTEED VEGETABLE SOUP

Steps:

• Heat oil in large pot (preferably nonstick) over high heat. A.
• dd 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.