rev: Edamame-Avocado Soup J/F 03

[beckms]

I made this for lunch today; I'm on an edamame kick after making the yummy succotash last night!

This is good, and very very pretty. I made it as is (but halved). The taste is somewhat nutty with a hint of avocado sweetness, balanced by a slight lemon tang.

I thought it would just taste like watery guacamole, but I was pleasantly surprised.

I'm not usually a fan of chilled soups, but this would be a tasty and unusual first course.

Overall, a thumbs up. :)

editing to ask: What do you all think about freezing this? It's just a puree, but I've never frozen avocado before and I don't know anything about the freezability of edamame.

[Beth]

I just saw that this morning. Glad to know you liked it. Sounded interesting, and I have a bag of edamame in my freezer. I'm trying to use more soy without a lot of tofu, or at least obvious tofu. :D

[lindrusso]

Thanks for your review. This is on our menu this week. DH is quite skeptical, but it's one of my goals this year to try things that are different, that I might not expect to like, but that sound interesting. :)

[MaryH]

Sorry to be the lone voice of dissent here but mine came out not at all what I expected. I used Trader Joes frozen edamame and cooked according to package directions. Perhaps I undercooked it but my soup never achieved a silky puree consistency (used my food processor - like the recipe says). The taste was ok, but the texture was not appealing at all. Threw most of it out. SO, did you use a blender? how long did you cook the edamame? were they very soft when you drained them? I may (or may not) try this one again.

[d_ferrero]

I'm a year late -- but I'm on a "clean the freezer for the new year" kick, and this looked like a good way to use up a bag of edamame. While I don't know that it will be a regular repeater (it is a bit odd), I enjoyed it this evening and I'm looking forward to leftovers for lunch tomorrow (and since it has no scent, I can probably get away with eating it at my desk when I get back from the gym). I found it fairly easy to prepare, quite light tasting despite its fat content, and far more flavorful than I'd expected. As Rebecca said, it's not just a bland guacamole.

I served with Aidell's Lemon Chicken Sausage (another victim of freezer purge) and a tossed green salad.

I had no texture problem, although it took *forever* to puree in the blender. My edamame were "al dente" -- not hard but certainly not mushy. I only used 3 cups of water -- I like my "creamy" soups to have some body.