Autumn is my favorite season of the year. It is finally here!!With slight chill in the air, any kind of soup tastes so good and is always so very soothing to the soul. This is my favorite soup, you can serve it plain, or with drizzle of cream or hot sauce.
- One 16 oz of frozen shelled Edamame
- 8-10 snow white mushrooms or you may use baby portobello mushrooms
- One 8 oz pack of frozen spinach, or may use fresh chopped spinach
- 2 potatoes
- 6-7 green onions with greens attached
- 1/2 large yellow onion
- 2 cloves of garlic
- One 32 oz carton of vegetable stock
- 3 tables spoon of Olive oil
- 1 table spoon of butter
- 1 teaspoon of cumin seeds
For the white sauce:
- 1/3 cup of AP flour
- 2 tablespoon of butter
- 1 and 1/2 cup of milk
- One 8 oz pack of Gouda cheese
- 1 cup of milk to add to dilute soup to desired consistency
- Salt to taste
- Dash of white pepper
- Heavy cream
- or Sriracha sauce
- Prepare edamame shells per instructions on the frozen pack.
- Chop green onions, yellow onions, and garlic.
- Slice mushroom and keep them separate.
- Thaw the frozen spinach or defrost it in the microwave.
- If using fresh spinach, wash and chop it.
- Nothing has to chopped to perfection, as everything is going to be blended with hand blender at the end.
- Boil and peel potatoes and keep them aside.
- Heat olive oil and butter in a pan.
- Add cumin seeds to heated oil and butter.
- When the cumin seeds crackle, add chopped onions and garlic.
- Saute until onions are light brown and translucent.
- Add sliced mushrooms and saute until mushrooms are light brown.
- Add cooked edamame and spinach
- Add vegetable broth and turn the heat down to medium-low and cook it for 10 min.
- While this is cooking you can make the white sauce as follows.
- Heat butter on low heat.
- Add AP flour and stir it until mixed well and flour emits roasted but not burnt flavor.
- Add milk (good to add boiled milk to avoid lumps however since everything is going to be blended with hand blender, does not really matter here)
- Then cook it on low heat until thickens a little.
- Add shredded Gouda cheese.
- Now add boiled and peeled potatoes to the boiling soup.
- Let it cook for addition 2-3 min.
- Then add white sauce mix.
- Mix well.
- Add salt to taste and dash of white pepper.
- Turn the heat off and blend everything with hand blender until creamy and smooth.
- May add additional milk if soup is too thick
- Turn the heat on low again and cook for 2-3 min.
- Serve hot with desired garnish of drizzled heavy cream or sriracha sauce.
- I served with veggie lasagna and bread sticks. It was very hearty and filling.
Recipe and Photographs by Surekha.
