Edamame Vichyssoise (Chilled Edamame and Potato Soup)

A traditional French vichyssoise, however with a twist! Edamame introduces a refined buttery taste and nutty sweetness to this velvety clean chilly potato soup. Vichyssoise is a kind of uncommon recipes that’s at house on a sunny picnic desk within the park or as a primary course at a Michelin starred restaurant. And the most effective information is which you can simply make this inexperienced hued model at house with a handful of pantry staples and a bag of edamame beans!

That is vichyssoise such as you’ve by no means had it earlier than!

What’s Vichyssoise

Vichyssoise is a traditional French soup made with pureed potatoes, leeks and cream – and is often served chilly.

• It has a velvety, creamy texture – with a country savory taste profile and naturally candy undertones.
• Vichyssoise was created by a French chef working on the Ritz-Carlton Lodge in New York Metropolis within the early 1900s. His identify was Louis Diat – and he’s mentioned to have based mostly the chilly soup on a recipe his mom used to make throughout his childhood spent within the city of Vichy, France.
• Those self same base components (leeks and potatoes) are additionally distinguished in potage parmentier – one other French leek and potato soup that’s extra generally served scorching.

What’s Edamame

Edamame are immature, younger soybean pods which are harvested earlier than the beans inside naturally mature, darken and harden.

• Mature soybeans are used to make issues like soy milk and tofu.
• The younger vibrant inexperienced pods home soybeans which are pliant, but barely chewy. Consider the feel as a cross between a contemporary inexperienced pea and a lima bean. They’re served at izakayas and sushi eating places flippantly salted – or might be ready with flavorings like soy sauce and sesame oil (test the video!).

For this pureed chilly soup, you’ll want about 300 grams (simply over 1 1/4 cups) of the soybeans themselves. Purchase pre-shelled edamame beans – or shell the beans your self and discard the outer pods.

Why This Edamame Vichyssoise Works

• Including edamame beans to this summery chilly soup is a enjoyable play on the unique vichyssoise. The beans lend a light-weight inexperienced hue to the soup. By the way, edamame are excessive in fiber and protein – low in carbohydrates.
• And so they add a light-weight nutty sweetness with an nearly buttery end (rendering precise butter pointless).
• However other than the added colour and taste, the edamame blends evenly. And that’s necessary! You get a vichyssoise that’s delicate, silken and splendid.
• It is a chilly soup that goes simply as properly at a picnic on a sweltering summer time day because it does on a refined, fancy dinner desk with three salad forks and method too many spoon choices.

Edamame Vichyssoise Components

• Olive Oil: Use first press additional virgin olive oil. Belief me, you’ll style the distinction!
• Onion: Most vichyssoise recipes name for leeks. I used a small yellow onion as an alternative. I feel the pure sweetness works higher in tandem with the edamame beans than conventional leeks. A small white onion could be positive as properly.
• Potatoes: You’ll solely want two medium potatoes (peeled and chopped) for this iconic French soup. And whereas you should use no matter you might have helpful in your pantry, I choose Yukon gold potatoes. They’ve a gentle sweetness – and, as soon as cooked and pureed, aren’t grainy in any respect. They ship a clean but substantive texture to this blended soup.
• Shelled Edamame: You’ll need simply the beans themselves (not all the pod). You could find shelled edamame beans within the frozen part of just about any grocery retailer. They communicate an exquisite buttery, nutty taste to this chilled soup.
• Milk: Each dairy and non-dairy choices work right here (though heavy cream is perhaps just a bit too heavy). I used oat milk to make this vichyssoise 100% vegan. However cow’s milk and unflavored soy milk could be simply as efficient. Your selection!
• Salt and Pepper: Kosher salt has bigger salt crystals, which make it unlikely that you just’ll unintentionally over-salt your soup. I used 1/4 tsp on this recipe. If you happen to’re utilizing desk salt, simply add a bit at a time – and style continuously.
• Water: Why do I even trouble itemizing this ‘ingredient’? One easy cause. Most soups name for a broth (like hen broth, vegetable inventory, and so on.) as a base. Now, whilst you might technically nonetheless use your favourite broth, it’s not essential – and also you gained’t miss it. There’s loads of taste already from the country veggies and legumes.

Methods to Make Chilled Edamame and Potato Soup

1. Collect your whole cooking instruments and components.
2. Get a medium-sized pot on the stovetop over medium warmth – and add your olive oil.
3. As soon as the oil is scorching, swirl it round in order that it coats the cooking floor evenly. Then add the chopped onions. Prepare dinner for round 3 minutes, stirring sometimes. The onions ought to soften and start to look translucent.
4. Subsequent, add two cups water and your chopped potatoes and convey the soup to a boil. As soon as boiling, decrease the warmth (on low to medium-low warmth) and canopy the pot. Simmer for 10 minutes.
5. Then add the shelled edamame beans to the pot and simmer for an extra 5 minutes.
6. Flip the warmth off and switch the soup to a blender. Add your milk and salt and pepper and puree till creamy and clean.
7. Lastly, switch your blended soup to a storage container and refrigerate for a minimum of 2 hours. Serve chilly.

What to Serve With Chilly Soups

Whether or not I’m making this chilly edamame vichyssoise – or one other iconic chilled soup like gazpacho (chilled vegetable soup) or a naengmyeon with salty Korean radish water kimchi – I choose to maintain the aspect dishes and mains on the lighter aspect too.

Listed here are a number of reader favorites:

Methods to Retailer Leftover Soup

Refrigerate any leftover potato and edamame vichyssoise in an hermetic meals storage container for 3-5 days.

• Since it’s a chilled soup (meant to be served chilly) there is no such thing as a have to reheat previous to serving leftovers.
• If any separation happens within the fridge, merely stir properly with a spoon, ladle or whisk.

Did you want this chilled edamame vichyssoise recipe? Are there adjustments you made that you just want to share? Share your suggestions and suggestions within the feedback part under!

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Edamame Vichyssoise (Chilled Edamame and Potato Soup)

A traditional French vichyssoise, however with the added buttery sweetness of edamame. Make this refined chilly potato soup in lower than half-hour!

• Writer: Caroline Phelps
• Prep Time: 10 minutes
• Prepare dinner Time: 18 minutes
• Complete Time: 28 minutes
• Yield: 6 servings 1x
• Class: Soups
• Technique: Boiling
• Delicacies: Japanese
• Food regimen: Vegetarian

Components

Items
USM

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• 1 tablespoon additional virgin olive oil
• 1 small onion, chopped
• 2 cups water
• 2 medium potatoes, peeled and chopped
• 300g shelled edamame, thawed
• 2 cups milk, oat milk, or soy milk
• 1/4 teaspoon salt
• Floor black pepper, to style

Directions

1. In a medium measurement pot over medium warmth, add the olive oil.
2. When the oil is scorching, swirl it round to cowl the floor of the pot evenly. Add the onion and cook dinner for 3 minutes, till they’re translucent and have begun to melt.
3. Add the water and chopped potatoes. Deliver the soup to a boil and switch the warmth down. Cowl and simmer for 10 minutes.
4. Add the edamame and simmer for an extra 5 minutes.
5. Flip the warmth off and switch the soup to a blender. Add the milk, salt, and pepper, and mix till clean. Switch the soup to a storage container and refrigerate for a minimum of 2 hours. Serve chilly.

Notes

Refrigerate any leftover chilled edamame and potato soup in an hermetic meals storage container for 3-5 days.

If separation happens, combine with a spoon or whisk previous to serving leftovers.

Diet

• Serving Measurement: 1 serving
• Energy: 156
• Sugar: 6.7g
• Sodium: 149.2mg
• Fats: 4.8g
• Saturated Fats: 0.4g
• Unsaturated Fats: 0.3g
• Trans Fats: 0g
• Carbohydrates: 20.1g
• Fiber: 4.3g
• Protein: 9.7g
• Ldl cholesterol: 1.6mg

Key phrases: potato soup, cream of potato

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