Recipe by Keiko Onodera
・50 g leek or onion (sliced)
・200 g edamame (unshelled and boiled)
・some olive oil
・500 ml chicken stock
・150 ml soy milk or milk
・30 ml cream
・some extra virgin olive oil
1. Cook leek in a sauce pan with cooking oil at medium heat until soften. No need to get brown color.
2. Add edamame and chicken stock. When it boiled and cooked, put mixture into a blender to paste.
3. Put mixture into bowl and mix soy milk and cream using whisk. Put salt to taste. When it becomes smooth, chill it down in a fridge.
4. Put soup into cup and sprinkle some extra virgin olive oil for flavour.