Staying on Budget

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Silky Edamame Soup

Silky Edamame Soup is exceptionally well balanced.

I love to pair Edamame Soup with entrees that have sesame oil or soy sauce. The sasame oil and soy sauce combination make this dish craveable.  Warning do not make this soup with regular spinach only use baby spinach. I cooked it with regular spinach and it changes the flavor of the entire soup. 

I found this recipe in my Skinnytaste Cookbook.  If you don’t have this cookbook buy it because it’s one of the best cookbooks I own. 

Stove Top

Recipe serves: 4

Serving size: 1.5 cups

Total time: 30 minutes

Let's grocery shop!

I am assuming you have salt and pepper. It is not included in pantry and spices. 

Pantry & Spices

  • sesame oil
  • soy sauce

Grocery

  • 1 shallot
  • 1 garlic bulb
  • 32 oz chicken broth
  • 12 oz fresh or frozen edamame
  • 6 oz baby spinach
  • 1 bunch scallions
  • light sour cream

Let's prep!

Let's cook!

  1. Complete the prep from the prep tab above.
  2. Place Dutch oven over medium heat. Add 1 tablespoon sesame oil and 1/4 cup shallots until the shallots are light brown.
  3. Add the garlic for 1 minute then add 4 cups chicken broth, 1 tablespoon soy sauce and 12 oz edamame. Bring to a boil.
  4. Cover, reduce heat to medium low for 15 to 20 minutes. 
  5. Turn off the heat and add 3 cups of fresh baby spinach until wilted. 
  6. Use an immersion blender or puree soup in batches. 
  7. Keep warm until ready to serve. Top with black pepper, scallions, and crème fraiche or sour cream. Enjoy!

This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 3

Main Options

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