- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 4 cups chicken stock or low-sodium broth
- 2 cups frozen shelled edamame (10 ounces)
- 1/4 cup crème fraîche
- 2 teaspoons finely grated fresh ginger
- 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.
- 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.
"I love to sip a grower Champagne with this," Peter Kasperski says, referring to the smaller Champagne brands that come from individual estates rather than the major houses. The floral Pierre Peters Cuvée Reserve NV Brut is one of his favorites; also look for the slightly richer Aubry NV Brut.