Edamame Soup

Tamara Stimpson

This simple and silky soup is a great way to warm up on a cool fall day!


3/4 pound shelled edamame

1 1/2 tablespoons vegetable oil

1/2 small onion, chopped

2 1/2 cups chicken stock

1 2/3 cups milk

1 1/2 tablespoons butter

Salt and pepper to taste


  • Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.
  • Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft.
  • Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.

Simple Edamame Appetizer

Tamara Stimpson

When you visit a Japanese restaurant, you are often given a bowl of these delicious edamame pods with coarse salt as an appetizer. My family enjoys them and we make them at home occasionally. Try them and see if you love them as much as the Cooper family!

  • Cut off the stem end of edamame pods. Wash edamame and drain.
  • Bring a pot of salted water to a boil and add the edamame pods. Boil for 3 to 4 minutes.
  • Drain in a colander. Spread boiled edamame on a flat tray and sprinkle 1 Tbsp of coarse salt over them.
  • Cool the edamame and serve.


*You can either remove the edamame from the pods with your teeth as you are eating them, or with your fingers. These tasty beans make a nice accompaniment to beer!