This is a creamy but refreshing soup from Jane Lawson’s fantastic Yoshoku cookbook. Nutty with edamame, and fresh with asparagus and creamy with potatoes. The pesto with it is a mizuna pesto, peppery and similar to rocket pesto.
Edamame and Asparagus Soup
- 650g fresh or frozen soya beans in the pod
- 20g butter
- 1 bay leaf
- 1 onion, chopped
- 1 celery stalk, chopped
- 250g potatoes
- 2 tablespoons mirin
- 2 teaspoons dashi granules, dissolved in 1L hot water
- 250g thin asparagus, chopped
- 2 handfuls mizuna or rocket leaves
- 1 handful mitsuba or flat-leaf parsley, shopped
- 40g (1/4 cup) toasted whole almonds, chopped
- 1/2 teaspoon finely chopped lemon zest
- 1 garlic clove, chopped
- 1/4 teaspoon salt
- 80ml (1/3 cup) olive oil or soya bean oil
- 25g (1/4 cup) grated Parmesan cheese
Bring a large saucepan of water to the boil add the soya beans, allow to come to the boil again and cook for 2-3 minutes if using frozen beans. soya or 4-5 minutes if using fresh. Drain and leave until cool enough to handle, then the beans remove from the pods. You should have about 200 g (2 cups) of beans. Set 25 g (1/4 cup) of beans aside for garnish.
Meanwhile. to make the mizuna pesto, put the mizuna, mitsuba. almonds, lemon zest garlic, salt and oil in a blender and process until smooth. Str in the Parmesan. Set the pesto aside.
Put the butter, soya bean oil and bay leaf in a large saucepan over medium heat. Add the onion and celery and cook until softened but not browned – about 6 minutes – then add the potato and cook for a further minute. Add the mirin and bring to the boil. Pour in the dashi, increase the heat to high. bring to the boil again and cook for 6 minutes. Add the soya beans and asparagus and cook for 5 minutes, or until everything is very tender.
Remove from the heat, discard the bay leaf and blend until smooth as possible using a stick as blender, or wait until the mixture has cooled slightly and carefully process in batches in an upright blender. Strain through a fine sieve, scraping and pressing down on the mixture with the back of a soup ledle to extract all the liquid. You should have about 1.25L. Season to taste and heat gently before serving. topped with a dollop of the pesto and a few of the reserved soya beans.
Note: Add a little extra oil to any leftover pesto and stir it through pasta.