Broccoli-Edamame Soup with Goat Cheese

I’m not sure this is the best soup, visually-speaking.  I’m not going to lie, when I took it to work, I felt a little weird putting it into the fridge.  If anyone would look down, amongst the lunch boxes, sandwiches and salads… there was my neon-green soup.  Fortunately, no one commented on it, phew!  What could I say…delicious green soup?

I don’t think I have ever tried to warm up goat cheese, and I wish I had!  It is ridiculously delicious: cheese, soft and warm.  I smeared some of it on each of the bread slices, and then once I took it out of the oven, I pressed it down a bit more- smushing it all over the piece of bread.  Yum!  Definitely not just for this soup, I will have to try it out with more recipes.

Broccoli-Edamame Soup with Goat Cheese
Adapted from: Vegetarian Times (March 2011)

2 tbsp olive oil
1 large onion, chopped
1/4 tsp ground nutmeg
1 tsp salt
1 tsp pepper
6 cups broth (veggie or chicken)
3 cups frozen shelled edamame
1 lb frozen broccoli
4 garlic cloves, minced
4 oz goat cheese
4-8 slices from a baguette

Heat oil in a large pot over medium heat.  Add the onion, garlic and nutmeg, sauté for about 10 minutes.  Add the salt and pepper while it’s sautéing.  Then stir in 1/2 cup of broth, scrapping the bottom of the pot for the brown bits.  Once scraped, add the remaining broth.  Finally, add the edamame and broccoli.  Bring mixture to a boil, then reduce the heat to medium-low, and simmer for about 20 minutes.

While the soup cooks, preheat the oven to 350ºF.  Place the baguettes on a baking sheet, and arrange the cheese over the toasts.  Bake for about 6 minutes, or until the cheese has softened.

Once the soup is cooked, transfer the soup to a blender and blend until smooth (or to your liking, we prefer ours to be a bit chunky).  Return the soup back to the pot, and warm over low heat.

Finally, ladle soup into soup bowls, and float 1-2 cheesy breads on top of the soup.

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