Artichoke Edamame Soup

Easy peasy lemon squeezy. Or, more accurately, easy artichokey soybean … uh … squeezy.

After a 6 ½ hour drive through rain/freezing rain/scary ice patches, it was time to bust out a lightning fast dinner. No matter how fantastic the person you’re trapped in the car with may be, those conditions will make anyone need a couch and blankets and a comforting bowl of something STAT.

Luckily for us, help was only a few minutes and a few ingredients away.

This is a funny soup. It tastes alarmingly fresh for having frozen and canned main ingredients, and for including (gasp!) a touch of cream. Although the title lists two main veg flavors and they are present in equal volumes, the artichoke is really the flavor hero. Edamame is all “Hey, I’m here too!” and artichoke is all “BOOM goes the dynamite.” But then edamame is like “Yeah, but think of all the fiber and protein I’m adding to the mix, not to mention the thick, creamy texture!” and artichoke is like “Whatever, bro. Nobody’s even gonna know you’re here.” (Betcha didn’t know artichokes had prickly attitudes to match their exteriors.) 

Just to make the edamame feel a bit better after having to get all mashed up with such a bully (a tasty, tasty bully), throw a few whole beans on top. They look pretty, taste great and provide that texture contrast everyone needs so as not to get bored halfway through eating. 

Stirring in cream is more fun with Logan's shadow looming over you!

As a side note, though we got back late and the road was rough, we did get to see Falling Water today. 

The grounds were open although the house was closed, which was kind of a neat way to see it. No one else was around, so we just traipsed around feeling a bit like trespassers, peeking in all of the windows (of which there are a LOT) like architectural Peeping Toms. The famed falling water was mostly quite frozen but we did catch a few icicle drips in our mouths, and that was enough falling for today.  

  
Artichoke Edamame Soup 
Serves 2, generously

GET THIS STUFF

1 tablespoon coconut oil
1 shallot, diced
1 celery stalk, diced
2 cups vegetable stock
1 can of quartered artichoke hearts packed in water, drained
1 ½ cups plus ¼ cup frozen shelled edamame
2 tablespoons cream
Salt and pepper to taste
Cayenne pepper
Finely sliced green onion

DO THIS WITH IT

Heat coconut oil in your soup pot over medium heat. Add shallot and celery, season with a pinch of salt and pepper, and cook until softened but not browning (about 5 minutes). 

Add vegetable stock, another pinch of salt and pepper, drained artichoke hearts, and 1 ½ cups edamame. Simmer for 10 or 15 minutes to let the flavors blend a bit. 

Meanwhile, thaw ¼ cup frozen shelled edamame -- I just did it using a small bowl of water in the microwave for 30 seconds then draining the water. 

Remove soup from heat and blend with an immersion blender or in two batches in a regular blender. Stir in cream and taste to see if you need more salt or pepper. 

Serve garnished with whole edamame, a sprinkle of cayenne and some green onion.