When I tell people I like to cook, they often ask what I like to cook, and I tend to find myself stammering. I don’t know, uh, everything?
But then I remember how I feel when others say the same thing about their taste in music. You like everything? Really? Nobody likes everything. And so, no, I don’t like to cook everything. My go-to answer to that question is becoming “Soup and anything spicy.” I might have to refine the spicy part, because that’s probably a lie, too. I’m sure I have limits.
Soup is the ultimate in comfort and love. While I do not eat/make much of it in the warmer seasons, the need for comfort knows no calendar. Sometimes soup is just the right thing to do for yourself.
This particular recipe is so spring. It’s green, and it’s light but also packed with filling nutritious things, like the filling nutritious thing that is edamame.
I trod very lightly here–no cream, not even flour to thicken and enrich this. If you’d like something a bit heavier, you could add 1-2 tablespoons of flour to the sauteeing shallot/garlic/dill mixture, stir in some cream to finish the soup, or even replace some of the broth with milk or cream.
And of course, you could take the route I took and just top this perfectly healthy soup with naughty extras, like shaved Pecorino and crisped pancetta. Maybe swirl in a bit of cream? You can take this as far as you want. I won’t judge.
Although I normally don’t puree soup, I did so here, with about half of it. Note that when blended, edamame can become a bit grainy, which I didn’t mind, but if you do, you could steam the edamame separately and add it to the soup after you’ve made and blended it. Or just keep it chunky, as is.
Asparagus and Edamame Soup with Dill and Pancetta
2 tablespoons olive oil
1 shallot, chopped
1 clove garlic, minced
2 tablespoons chopped fresh dill
2 cups shelled edamame
12 oz asparagus, tough ends trimmed and chopped into 1/2-inch pieces
4 cups low-sodium vegetable broth
Salt and pepper to taste
Crisped pancetta bits and/or shaved Pecorino Romano, for serving (optional)
In a pot or large saucepan over medium-high heat, heat up the olive oil and add shallot. Saute until translucent and tender, about a minute or so. Add garlic and dill and stir until fragrant, then add edamame, asparagus and broth. Lower heat to medium and cook until asparagus is tender and cooked through, about 15-20 minutes. Season to taste with salt and pepper.
If you’d like, puree all or part of the soup with a blender or food processor. Serve hot, topped with shaved Pecorino and/or crisped pancetta.