Edamame Soup


  • 16 Cups
  • 1.5 Pounds
    edamame, shelled
  • 4
  • 1 Cup
    dry sherry
  • .33 Cups
  • 3 Tablespoons
    butter, unsalted
  • 1 Cup
    warm chicken stock
  • salt


  1. Saute shallots in 3 tablespoons of butter until soft, remove from the stove and reserve.

  2. Heat the chicken stock until warm, not boiling.

  3. Get 16 cups salted water boiling in a stockpot.

  4. In a saute pan, boil down the sherry until it is reduced to a syrup and remove from the heat, reserve one half for garnish.

  5. Cook shelled edamame according to package. While hot, puree the shelled edamame, 1/2 the sherry syrup, butter, shallots, salt, cream and chicken stock in a blender until smooth, adding more chicken stock if a thinner soup is desired.

  6. Pour into serving bowls, garnish and serve.