Angelo Sosa’s Chilled Edamame and Spring Pea Soup

guest bloggerCongratulations to our picture book Auntie Yang’s Great Soybean Picnic, which just received its THIRD starred Auntie Yang's Great Soybean Picnicreview! School Library Journal calls it “a stellar title that will rest comfortably next to acclaimed picture-book memoirs by Allen Say, Peter Sís, and Uri Shulevitz.”

We asked celebrity chef and Top Chef finalist Angelo Sosa if he’d be willing to share one of his favorite soybean recipes with us in honor of the book, and he did! Here’s his mouth-watering summer recipe:

Angelo Sosa’s Chilled Edamame & Spring Pea Soup

2 tbsp shallots

1 tbsp ginger

2 tsp salt

2 cups peas

1 cup edamame (soybeans)Auntie Yang's Great Soybean Picnic art

1.5 cup water, preferably mineral water

2 tbsp sugar

1 tsp thyme

1 tsp sage

2 tbsp olive oil

½ cup shitake mushrooms

1 cup grapeseed oil

½ tsp salt

Sweat ginger & shallot in olive oil until aromatic. Add peas, edamame, cook for about 2-3 minutes. Add remaining ingredients, cook for an additional 7 minutes, blend til fine, immediately chill on ice. Garnish with shitake mushrooms that have been sliced thinly and cooked in grapeseed oil until golden brown, removed, dabbed on paper towel, dried, and salted. Also garnish with Thai basil.

For more recipes like this one, be sure to check out Angelo’s new cookbook, Flavor Exposed.

Auntie Yang's Great Soybean Picnic spot artWhat are your favorite ways to eat soybeans? Share them in the comments for a chance to win a copy of Auntie Yang’s Great Soybean Picnic! (US addresses only)

5 thoughts on “Angelo Sosa’s Chilled Edamame and Spring Pea Soup”

  1. This sounds delicious, and pretty easy, too! Most of all I love soybeans mashed up in veggie burgers or in tofu, which I cook in olive oil, soy sauce, garlic, cumin, pepper, and maybe a few veggies.

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