Our flirtation with the celebrity health bean, edamame, continues. My husband Chris braved the calico-goddesses at the temple of health that masquerades as an organic food shop. A comment left by a japanese lady on the blog explained that edamame are simply baby soybeans, plucked from their mother-pod at an untimely age. They are like baby sweetcorn. Freddie and Alexandra looked a little sad when I told them. But that didn't stop them from slurping down edemame soup. This tastes quite subtle and is simple to make. The children named it Baby Bean soup. Freddie gave this soup a confident 8 out of ten. I feel that my vegetable-eating credentials are such that I can now look the healthfood shop assistants straight in the eye.
EDAMAME SOUP
1 medium onion, finely chopped
1 teaspoon olive oil
1 potato, peeled and cut into small cubes
750g frozen edamame beans, defrosted
2 tablespoon crème fraîche
Salt and pepper to season
1.2 litres/2 pints of vegetable stock
In a pan, saute the onion and potato on a medium heat, stirring frequently. Cover and allow it to soften for about four minutes, till they are both softened. Stir and make sure it doesn't burn. 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.
Liquidise in a food blender or with a handheld blender. Stir in the cream and serve.
Soup is something I've never been able to get my children to eat, so I'm filled with awe that you manage not only soup, but vegetable soup, and - even more amazing - made with a vegetable that is not even slightly familiar. Genius!
ReplyDeleteJoanna
joannasfood.blogspot.com
Yes but the secret is the handheld blender. No nasty textures, explosions of taste that unsettle them. And I always add creme fraiche or soured cream to make it even more irresistible.
ReplyDeleteAnd either make or buy good quality stock. If you are not vegetarian chicken stock makes this soups taste delicious. A good vegetable stock also makes a real difference.
I'm wondering what E you will eat after edamame. Have you considered enoki mushrooms? You might have a bit of trouble finding it (another exciting trip to the Asian grocery store!), but it has a delicate flavor. I've usually had Japanese mushrooms like this deep fried in batter, which was delicious, though very strange looking. The edamame soup looks very good, and it occurred to me though that your edamame soup recipe would probably work equally well if you substituted the enoki for the edamame...if you are feeling brave. :)
ReplyDeleteJen M. in Seattle
We are brave but we reckon we will have one go at mushrooms - under M.
ReplyDeleteI think E will have to be a one hit wonder - because we have already done endive as chicory...
After all endemame probably like to have star status on their own!
Things are looking up! Two 8 out of 10s in a row. I can't find any of these beans up here in the frozen North, are they worth mail ordering for? Keep it up Freddie.
ReplyDeleteAll the best
David
You can get Enoki Mushrooms in Chinatown in London. I have had them and they are really nice. Nice in stirfrys and orienal soups.
ReplyDeleteDavid - yes they are definitely.
ReplyDeleteI hear that Birds Eye now sell them in the frozen section of bigger supermarkets...
Pat - thank you
ReplyDeleteI reckon I will do Enoki under mushrooms
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