A classic French vichyssoise, but with a twist! Edamame introduces a subtle buttery flavor and nutty sweetness to this velvety smooth cold potato soup. Vichyssoise is one of those rare recipes that is at home on a sunny picnic table in the park or as a first course at a Michelin starred restaurant. And the best news is that you can easily make this green hued version at home with a handful of pantry staples and a bag of edamame beans!
This is vichyssoise like you’ve never had it before!
What is Vichyssoise
Vichyssoise is a classic French soup made with pureed potatoes, leeks and cream – and is typically served cold.
- It has a velvety, creamy texture – with a rustic savory flavor profile and naturally sweet undertones.
- Vichyssoise was created by a French chef working at the Ritz-Carlton Hotel in New York City in the early 1900s. His name was Louis Diat – and he is said to have based the cold soup on a recipe his mother used to make during his childhood spent in the town of Vichy, France.
- Those same base ingredients (leeks and potatoes) are also prominent in potage parmentier – another French leek and potato soup that is more commonly served hot.
What is Edamame
Edamame are immature, young soybean pods that are harvested before the beans inside naturally mature, darken and harden.
- Mature soybeans are used to make things like soy milk and tofu.
- The young vibrant green pods house soybeans that are pliant, yet slightly chewy. Think of the texture as a cross between a fresh green pea and a lima bean. They are served at izakayas and sushi restaurants lightly salted – or can be prepared with flavorings like soy sauce and sesame oil (check the video!).
For this pureed cold soup, you’ll need about 300 grams (just over 1 1/4 cups) of the soybeans themselves. Buy pre-shelled edamame beans – or shell the beans yourself and discard the outer pods.
Why This Edamame Vichyssoise Works
- Adding edamame beans to this summery cold soup is a fun play on the original vichyssoise. The beans lend a light green hue to the soup. Incidentally, edamame are high in fiber and protein – low in carbohydrates.
- And they add a light nutty sweetness with an almost buttery finish (rendering actual butter unnecessary).
- But aside from the added color and flavor, the edamame blends evenly. And that’s important! You get a vichyssoise that is delicate, silken and luxurious.
- This is a cold soup that goes just as well at a picnic on a sweltering summer day as it does on a refined, fancy dinner table with three salad forks and way too many spoon options.
Edamame Vichyssoise Ingredients
- Olive Oil: Use first press extra virgin olive oil. Trust me, you’ll taste the difference!
- Onion: Most vichyssoise recipes call for leeks. I used a small yellow onion instead. I think the natural sweetness works better in tandem with the edamame beans than traditional leeks. A small white onion would be fine as well.
- Potatoes: You’ll only need two medium potatoes (peeled and chopped) for this iconic French soup. And while you can use whatever you have handy in your pantry, I prefer Yukon gold potatoes. They have a mild sweetness – and, once cooked and pureed, aren’t grainy at all. They deliver a smooth yet substantive texture to this blended soup.
- Shelled Edamame: You’ll want just the beans themselves (not the entire pod). You can find shelled edamame beans in the frozen section of almost any grocery store. They impart a wonderful buttery, nutty flavor to this chilled soup.
- Milk: Both dairy and non-dairy options work here (although heavy cream might be just a little too heavy). I used oat milk to make this vichyssoise 100% vegan. But cow’s milk and unflavored soy milk would be just as effective. Your choice!
- Salt and Pepper: Kosher salt has larger salt crystals, which make it unlikely that you’ll unintentionally over-salt your soup. I used 1/4 tsp in this recipe. If you’re using table salt, just add a bit at a time – and taste frequently.
- Water: Why do I even bother listing this ‘ingredient’? One simple reason. Most soups call for a broth (like chicken broth, vegetable stock, etc.) as a base. Now, while you could technically still use your favorite broth, it’s not necessary – and you won’t miss it. There’s plenty of flavor already from the rustic veggies and legumes.
How to Make Chilled Edamame and Potato Soup
- Gather all of your cooking tools and ingredients.
- Get a medium-sized pot on the stovetop over medium heat – and add your olive oil.
- Once the oil is hot, swirl it around so that it coats the cooking surface evenly. Then add the chopped onions. Cook for around 3 minutes, stirring occasionally. The onions should soften and begin to look translucent.
- Next, add two cups water and your chopped potatoes and bring the soup to a boil. Once boiling, lower the heat (on low to medium-low heat) and cover the pot. Simmer for 10 minutes.
- Then add the shelled edamame beans to the pot and simmer for an additional 5 minutes.
- Turn the heat off and transfer the soup to a blender. Add your milk and salt and pepper and puree until creamy and smooth.
- Finally, transfer your blended soup to a storage container and refrigerate for at least 2 hours. Serve cold.
What to Serve With Cold Soups
Whether I’m making this cold edamame vichyssoise – or another iconic chilled soup like gazpacho (chilled vegetable soup) or a naengmyeon with salty Korean radish water kimchi – I prefer to keep the side dishes and mains on the lighter side too.
Here are a few reader favorites:
And Check Out These Other Delicious and Easy Edamame Recipes
How to Store Leftover Soup
Refrigerate any leftover potato and edamame vichyssoise in an airtight food storage container for 3-5 days.
- Since it is a chilled soup (meant to be served cold) there is no need to reheat prior to serving leftovers.
- If any separation occurs in the fridge, simply stir well with a spoon, ladle or whisk.
Did you like this chilled edamame vichyssoise recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
A classic French vichyssoise, but with the added buttery sweetness of edamame. Make this refined cold potato soup in less than 30 minutes!
- 1 tablespoon extra 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
- Ground black pepper, to taste
- In a medium size pot over medium heat, add the olive oil.
- When the oil is hot, swirl it around to cover the surface of the pot evenly. Add the onion and cook for 3 minutes, until they are translucent and have begun to soften.
- Add the water and chopped potatoes. Bring the soup to a boil and turn the heat down. Cover and simmer for 10 minutes.
- Add the edamame and simmer for an additional 5 minutes.
- Turn the heat off and transfer the soup to a blender. Add the milk, salt, and pepper, and blend until smooth. Transfer the soup to a storage container and refrigerate for at least 2 hours. Serve cold.
Refrigerate any leftover chilled edamame and potato soup in an airtight food storage container for 3-5 days.
If separation occurs, mix with a spoon or whisk prior to serving leftovers.
- Serving Size: 1 serving
- Calories: 156
- Sugar: 6.7g
- Sodium: 149.2mg
- Fat: 4.8g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 20.1g
- Fiber: 4.3g
- Protein: 9.7g
- Cholesterol: 1.6mg
Keywords: potato soup, cream of potato