Sunday, February 13, 2011

Cream of Broccoli and Edamame Soup with Cheese Croutons

Some time ago there was some deal through Tanga to get the Vegetarian Times magazine for $3/year. Now that I'm about a year into my 3 year subscription, I finally made something. Soup.

It should be noted that the recipe was for Broccoli and Edamame Soup, but when it was finished I wasn't very impressed and had to add a bunch of fattening dairy products.

Original recipe + Dairy = Amazingly good.

1 tbsp olive oil
1 large white onion, chopped
1/4 tsp ground nutmeg
6 cups vegetable broth
3 cups frozen shelled edamame
1 lb broccoli, mostly florets, chopped
3 cloves garlic, minced
3/4 cup sour cream
3/4 cup half and half

1 baguette cut into 1/2 thick slices
Dubliner cheese

Heat up the oil. Add the onions and nutmeg. Season with salt and pepper to taste. Cook it on medium for 10 minutes. Add 1/2 a cup of the veggie broth to get up any seasoning that cooked to the bottom of the pan. Then add the other 5 1/2 cups of stock, broccoli, edamame, and garlic. Bring to a boil, reduce heat and simmer for 20 minutes.

While the soup is simmering, toast the bread slices for 5 min or so on each side. Then add a nice slice of cheese over the top. Kick the oven up to broil and take it out when the cheese is crispy on top.

If you've got it, go to town with your immersion blender. If not, blend it in batches in a blender / food processor and transfer it back. Let it cool a bit. Whisk in the sour cream and half and half. Serve it up with the cheese bread.