Chilled Edamame Soup with Tomato Cream

Summer is here! To cool off from the heat, I wanted something chilled but that still had a depth of flavor. So I created a Vichyssoise (pureed potato soup) made from edamame. You will love its silky smooth texture and edamame richness. Top it off with tomato cream and it is even better and prettier. Great for a summer party!

Chilled Edamame Soup with Tomato Cream


(Recipe by:Chef Yasue Siewert)


Prep.: 30 minutes
Inactive time: 2 hours or more


Makes 6 to 8 servings


2 tbsp butter
1 medium-size onion, minced
2 medium-size russet potatoes, peeled and diced
2 cups frozen shelled edamame, defrosted
2½ cups chicken stock
½ cup milk
½ tsp kosher salt or more to taste
1/8 tsp white pepper
½ cup heavy
some chives, chopped
some cherry tomatoes, sliced

For tomato cream:
2 tbsp heavy cream
3 tbsp tomato juice


Heat a medium-size saucepan over medium-high heat. Add butter and onions and gently sweat until soft and translucent, about 8 minutes. Do NOT let them brown. Add potatoes and edamame and cook another a couple of minutes.
Add chicken stock and bring to a boil, and bring back to low-heat with lid covered, and simmer very gently for 10 minutes until potatoes are cooked through and soft. Add milk and simmer another a couple of minutes. Remove from the heat and puree with bar-mixer until very smooth. Add heavy cream, and add salt and white pepper to taste.
Chill soup in the refrigerator more than 2 hours until cold.

To prepare tomato cream, pour heavy cream and tomato juice in the small bowl and mix well.

Serve into soup bowl or cocktail glass and drop 1 to 2 tsp of tomato cream, and float a slice of cherry tomato and some chopped chives to decorate.
Serve cold.

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