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Matt Wilkinson's healthy edamame and crab soup

Name: Matt Wilkinson's healthy edamame and crab soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1L (4 cups) vegetable stock; 2 x 454g packets frozen edamame beans (from Asian food shops); 100g unsalted butter; 2 tbs olive oil; 3 garlic cloves, sliced; 4 spring onions, white part finely chopped, green tops shredded; 100g baby spinach leaves; 300g silken tofu, roughly chopped; 200g cooked crab meat; 2 celery stalks, thinly sliced; Toasted white sesame seeds, to serve

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by Matt Wilkinson

Chef and author

Jun 01, 2017

I've made versions of this soup using different beans or peas and it is always delicious, either chilled or warm. Here, I've included crab, but you could use salmon roe, sea urchin or smoked trout too, says chef Matt Wilkinson.

1L (4 cups) vegetable stock
2 x 454g packets frozen edamame beans (from Asian food shops)
100g unsalted butter
2 tbs olive oil
3 garlic cloves, sliced
4 spring onions, white part finely chopped, green tops shredded
100g baby spinach leaves
300g silken tofu, roughly chopped
200g cooked crab meat
2 celery stalks, thinly sliced
Toasted white sesame seeds, to serve

Method

1.

Place stock and 1 cup (250ml) water in a saucepan over medium-high heat and bring to the boil. Add edamame and cook, stirring occasionally, for 2 minutes or until thawed and softened. Remove using a slotted spoon. Cover stock and set aside. When cool enough to handle, pod the edamame, discarding pods.
2.

In a separate pan, heat butter and oil over medium heat. Add garlic and white part of spring onion, and cook, stirring, for 4 minutes or until soft but not coloured. Add podded edamame (reserving 1/3 cup to serve) and spinach. Cook, stirring, for 4-5 minutes or until spinach has wilted.
3.

Add tofu and reserved stock, and bring to the boil. Remove from heat, then set aside to cool slightly. Using a blender or a stick blender, whiz until smooth.
4.

Transfer soup (warm or chilled) to bowls and top with crab, celery and remaining spring onion and edamame. Sprinkle with sesame seeds to serve.