What I love about this soup is that I can have it hot or cold. Its deliciously smooth and creamy (without the cream) and full of phytonutrients from the green edmame and leeks. Slightly sweet and boldly flavored, I could have this time any time of the year.
- In a wok or pan, heat the oil and add garlic. Once lightly browned, add the leeks. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.
- In a separate saucepan, boil some water and add the edamame. After 2-4 minutes, remove the edamame and add to the pan with the leeks. Stir for a minute or so.
- Now add the vegetable stock to the pan and the flavorings (salt, pepper and nutmeg). If your stock is already salty, skip the additional salt. Stir and cover for a minute.
- Pour the hot liquid mix into a blender and blend at a medium-high speed until the liquid becomes smooth.
- Serve hot with bread or sandwich.
The garnish used in the photo is herbed goat cheese and dried mint flakes. Feel free to garnish with other herbs of your choice.