My family and I are starting MEATLESS MONDAY.
Being a mom of two I do not want to spend too much time after dinner cleaning dishes, pots and pans so I am a huge fan of one pot dinners. Although this meal uses a blender there are not too many dishes to clean after each meal.
2 bags frozen edamame
1 leek, chopped
1 Tbsp Olive Oil
5 small red potatoes, chopped
2 cups homemade chicken broth (I wanted to use vegetable broth but didn't have any - to keep it meatless!)
1 Tbsp cooking Sherry
salt and pepper and garlic powder to taste
Heat oil in a saucepan over medium heat. Stir in leeks and cook until they soften about 5 minutes. Add potatoes. Cook for another couple of minutes until soft. Add shelled edamame and continue cooking until the edamame and onions are both soft. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes.
Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan. You may need to add a little water if soup is too sticky and thick. Heat the soup through, about 5 minutes. Stir in Cooking sherry. Season to taste with salt and pepper and garlic powder.
We served this delicious soup with over quinoa cooked in homemade chicken broth.
We soak our quinoa in water for a couple of hours before cooking. Also we cook our quinoa in our rice cooker. Comes out perfect every time!