Edamame, Carrot and Potato Soup
Updated: May 2
Serving note: This appetizer or snack soup is just right for sipping along with glass of dry white wine, served with a loaf of crusty bread and small bite of cheese or thinly sliced ham.
As a chilled soup, it’s ideal take-along dish for picnics or summer parties
2 cups leeks (about 3) sliced and thoroughly washed
1 Tablespoon soybean oil
1-quart vegetable or chicken broth, divided
2 cups carrots, sliced (about 3 large)
2 cups russet potatoes, peeled and cubed
½ cup frozen shelled edamame
½ cup soft silken tofu
Season as desired-dash white pepper, pinch of marjoram and/or dill weed
Slice and wash the white and green parts of the leek. Drain. Add oil to large cooking pot. Add leeks , sauté for about 5 minutes, stirring frequently. Add I cup broth, carrots, potatoes and edamame; simmer 5 minutes. Add remaining broth; simmer for about 30 minutes until vegetables are tender. Add tofu to soup. Using an immersion blender, puree soup until smooth. Add desired flavoring.
Serve hot or chilled
Yield: 2 quarts