Asparagus Edamame Bisque Recipe

Asparagus Edamame Bisque Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 2 medium leeks, white parts only, well rinsed and chopped
• 2 medium shallots, chopped
• 4 cups vegetable broth or water
• 1 1/2 cups fresh or frozen, edamame, thawed and shelled
• salt
• 1 pound asparagus, tough ends trimmed and cut into 1-inch lengths
• ground cayenne
• black sesame seeds or minced parsley, for garnish (optional)

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the leeks and shallots, cover and cook until softened, about 5 minutes
3. Add the broth, edamame and salt to taste
4. Bring to a boil, then reduce heat to low and simmer, uncovered, for 15 minutes
5. Add the asparagus and cayenne to taste
6. Return to a boil, then reduce heat to medium, cover and cook until the vegetables are tender, about 12 minutes longer
7. Puree the soup in a high-speed blender or food processor, in batches if necessary and return to the pot
8. Taste, adjusting seasonings if necessary, adding more liquid if too thick
9. Reheat over low heat until hot
10. Ladle the soup into bowls and garnish with sesame seeds or parsley, if using

Full List of Soup Recipes
Full List of Bisque Recipes