Easy Edamame Bisque

I realize it's been a while since my last post, so let me give you a few excuses as to why. First, I had a flu that made me not really want to cook for a few days. Then, I decided to do a brown rice fast (which I'm really glad I did), in order to improve health and clarity. Next, I went out of town for a week to do some family stuff and attend a trade show on behalf of my software business. Finally, I came back, and tried a few new recipes that we're just frankly not post-worthy. So here we are, finally with a recipe that deserves Vegan Libre status!

A few months ago, I tried this delicious edamame bisque at a Japanese restaurant while traveling in the Orlando, Florida area. I loved it. That was before I was vegan mind you, so I'm not sure that it did not contain cream and/or some sort of fish product in it. So just the other day, it hit me: why not come up with a true, healthy vegan version of this? So I searched the Internet for recipes and found some promising information, but I frankly did not have the exact set of ingredients I would need to make any of the existing recipes out there. So of course, I came up with my own variation, because after all, if you want to master cooking you have to learn to make do with what you have in stock. So without further ado, behold (click image to enlarge):

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Before we get into the ingredients and preparation, a quick word of advice: if you don't have one already, please get yourself an "immersion blender". This is a nifty little device that you can stick right into the crock pot and puree the vegetables with. I don't know much about these things (I unfortunately don't even own one yet), so I can't give any recommendations - but I can definitely tell you that having tried the alternative method (pouring the contents of the crock pot into a standard blender), the immersion blender is the way to go. But, I digress


  • 1 tbsp canola oil
  • 1 medium yellow onion, chopped
  • 1 13.75oz can of artichoke hearts, drained (quartered or not, doesn't matter)
  • 2 cups frozen shelled edamame (these are immature soybeans available in your grocer's freezer - make sure to get the shelled variety)
  • 1 bay leaf
  • 4 cups organic vegetable broth (reduced sodium is best)
  • 1 tsp sea salt
  • cracked black pepper to taste

In a large pot, heat canola oil over medium flame. Add onion, stir, and cover. Let cook for 5 minutes. Uncover and add the rest of the ingredients. Raise heat to high, bring liquid to a boil, then reduce to a simmer. Cover and let cook for about 25 minutes.

Remove bay leaf. If you are smart and have an immersion blender, use it now. If not, carefully pour the contents of the pot into a regular blender, and liquify for at least 30-45 seconds. You will have about 1.5 liters of liquid and vegetables, which should fit in most blenders, but be sure to check first. After liquifying, serve immediately. Garnish with a nice sesame/sea vegetable seasoning, like Eden, or feel free to use strips of nori instead. Makes about 4-6 servings, depending on whether you use it as a starter or as the main course. The bisque is very hearty, so it makes a great main course on it's own!

Some recipes out there suggest that you remove some whole edamame before blending, then use them for garnish when you serve. I tried this and found that at least in my particular bisque, they did not float. So I "called an audible" and used the Eden Sesame and Sea Vegetable shake instead. I think that was actually the perfect call, frankly! The bisque was a big hit tonight, and I have a feeling the leftovers will not last past lunchtime tomorrow.



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Posted in Renovations Post Date 11/14/2018






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