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Edamame, Carrot and Potato Soup



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


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