Welcome back! It's been way too long since I've written about the things that have happened in my kitchen. It took until the 3rd week of the NFL season before I was able to get back to what we love most about Sundays: soup.
To start the Sunday Soup Day season, I chose to be creative and made an edamame and sauteed vegetable soup topped with Parmesan cheese and freshly baked bread. It was a splendid choice for today and it set a very high standard for the soups that will follow.
To start, I cooked some vegetables in olive oil using my Dutch oven. Oh, I've missed using my Dutch oven. After the vegetables were cooked, I strained, put on the cutting board and finely chopped them. I combined 9 cups of vegetable broth and the chopped vegetables and brought the soup to a boil before taking it off the burner and letting it cool so I could puree it in the blender.
I put the base back into the Dutch oven (which was a great soup by itself). I added pasta rings and the edamame and cooked it until the pasta was soft. Of course, I topped each bowl with Parmesan cheese, which happened to be a key component to the finished product. The fresh bread helped, too.
On Friday, I decided I was going to go with edamame soup. I visualized something light green (like split pea). I even thought about trying to include coconut milk, but ended up going in an entirely different direction. When the tomatoes were cooking, I was a little scared because it was clearly not going to be green. The pureed mixture was close to orange, but the edamame was perfect despite the color. I really enjoyed this soup and I'm excited to try a few other things with edamame in the near future.
Ingredients:
1 tablespoon olive oil
1 28-oz can of diced tomatoes (drained)
1 large onion
3 oz carrot
2 garlic cloves, chopped
4 oz baby bella mushrooms, chopped
9 cups vegetable broth (Trader Joe's organic)
4 large fresh Italian parsley sprigs
6 oz pasta rings
3 cups frozen edamame
seasoning to taste
fresh grated Parmesan chesse
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