Edamame Soup With Shiitake, Ham, And Spinach

Name: Edamame Soup With Shiitake, Ham, And Spinach
Ingredients: 2 tablespoon oil; 2 cloves garlic, minced; 1 pound frozen shelled edamame; 1 russet potato, peeled and diced; 6 cup water; ½ cup cubes black forest ham; 2 cup baby spinach; 4 ounce shiitake mushrooms; 1 pinch of salt; 1 pinch of pepper

Aurelie Jouan|March 2, 2015 4:59 pm EST

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Looking for something a little different? Rejuvenate your split pea soup with edamame, a flavorful Asian bean that gives a little twist to the classic green soup.

Servings

4

Edamame Soup With Shiitake, Ham, and Spinach

Ingredients

2 tablespoon oil
2 cloves garlic, minced
1 pound frozen shelled edamame
1 russet potato, peeled and diced
6 cup water
½ cup cubes black forest ham
2 cup baby spinach
4 ounce shiitake mushrooms
1 pinch of salt
1 pinch of pepper

Directions

For the soup: In a medium-sized pot, heat oil over medium-high heat. When the oil is hot, add the minced garlic and cook for 1 minute. Add 6 cups of water to the pot. Add the potato and the edamame and cover the pot with a lid. Bring the water to a boil, then remove the lid and simmer until the vegetables are tender (15 to 20 minutes). Season with salt and pepper. Blend the soup and cover it to keep it warm.
For the topping: In a medium skillet, heat oil over medium-high heat. Add the small cubes of black forest ham and shiitake mushrooms. Cook for about 5 minutes and then add the spinach. Remove from the heat. Season with salt and pepper.
To serve: Reheat the soup a little bit and pour into 4 bowls. Use a spoon to add the mushrooms, ham, and spinach mix.