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.