© Cedric Angeles
Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 6

One of the basic rules of pairing wines with food is that rich dishes match well with wines that have good acidity. This silky soup—a simple puree of onion, edamame and chicken stock—is no exception.    More Cold Soup Recipes  

How to Make It

Step 1    

In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add 3 cups of the stock and simmer over low heat for 20 minutes. Add the edamame and cook until tender, about 10 minutes. Let cool slightly, then puree the soup in a blender until very smooth. Transfer the soup to a bowl and refrigerate until chilled, at least 3 hours.

Step 2    

Whisk the remaining 1 cup of chicken stock into the soup and season with salt. In a small bowl, combine the crème fraîche with the grated ginger. Ladle the soup into bowls, drizzle with the ginger crème fraîche and serve.

You May Like