Friday, June 01, 2007
E is for Edamame soup
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.
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.