Sunday, February 1, 2009

Edamame Avocado Soup with Tomato Crostini, from Gael

Edamame Avocado Soup with Tomato Crostini, from Gael

Via the Web ( . Edamame are baby soybeans often served with Japanese food, and they are so yummy. I didn't discover them until I moved to Seattle, where they are often served at Japanese restaurants.
1 1/2 pounds frozen shelled edamame
2 cups reduced sodium vegetable broth, divided
1/4 cup chopped shallots
2 peeled avocados, cut into quarters
3 cups water
3 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon chopped fresh parsley

Place edamame in a large saucepan. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft. Drain; set aside.

Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth. Pour puréed shallot mixture into a large bowl.

Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth. Add puréed avocado mixture to puréed shallot mixture; stir to combine. Add 3/4 cup broth, water, juice, salt, and pepper to puréed mixture; stir well with a whisk.

Cover and chill. Serve with...

Tomato Crostini

4 sliced tomatoes
2 tablespoons chopped parsley
1 tablespoon olive oil
4 tablespoons freshly grated parmesan
1 teaspoon sea salt
16 (1-inch-thick) slices French bread baguette

Preheat oven to 375º. Lightly coat one side of bread slices with olive oil; arrange bread slices in a single layer on a baking sheet. Top each slice with one tomato slice, sprinkle with parmesan cheese.
Bake at 375º for 8-10 minutes or until lightly toasted. Sprinkle with chopped parsley.

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