This hearty soup gets only a splash of cream—edamame gives it heft and fiber.
Makes: 4 servings
Prep: 20 mins
Cook: 35 mins
- 1 tablespoon extra-virgin olive oil
- 2 onions, chopped
- 2 yellow-fleshed potatoes (about 3/4 pound total), such as yukon gold, finely chopped
- 2 cups fish stock or clam juice
- 1 cup frozen shelled edamame (soy beans), thawed
- 1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 2 tablespoons cornstarch
- 1/4 cup heavy cream
- 1 ounce chopped clams, thawed, with their liquid
- Salt and pepper
- In a large saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring often, until tender, about 7 minutes. Add the potatoes and fish stock and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 7 minutes. Stir in the edamame and thyme and keep warm over low heat.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in 1/2 cup milk until thickened. Whisk the cornstarch into the remaining 1/2 cup milk, then whisk into the hot milk mixture; stir in the cream. Cook, stirring often, until thickened and steaming, about 3 minutes.
- Stir the cream mixture into the potato-broth mixture; add the clams with their liquid. Bring to a simmer and cook for 5 minutes more; season with salt and pepper.