Description
A classic French vichyssoise, but with the added buttery sweetness of edamame. Make this refined cold potato soup in less than 30 minutes!
Ingredients
Units
Scale
- 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
Instructions
- Heat up the pot. Add the olive oil to a medium size pot over medium high heat.
- Cook the onions. 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.
- Simmer the soup. 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 beans. Add the edamame beans and simmer for an additional 5 minutes.
- Blend it. Turn the heat off and transfer the soup to a blender. Add the milk, salt, and pepper, and blend until smooth.
- Chill it. Transfer the soup to a storage container and refrigerate for at least 2 hours. Serve cold.
Notes
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.
Nutrition
- 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
