Culinary Institute of America Recipe
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Asparagus-Edamame Bisque

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This creamy soup is silky-smooth, with light, delicate flavors. Since frozen soybeans are often more available than fresh, it’s perfectly fine to use them in this soup.

These recipes are from the CIA's Vegetarian Cooking at Home with The Culinary Institute of America  (Houghton Mifflin Harcourt, 2012), available for purchase at bookstores nationwide or online.

Note: Don't have edamame or asparagus? You can create a variation on this recipe: Zucchini and Butter Bean Bisque. Replace the leeks with an equal amount of sliced yellow onions, the edamame with butter beans or lima beans, and the asparagus stalks with 3 medium zucchini, coarsely chopped. Garnish the soup with finely chopped roasted red peppers.

asparagus-edamame bisque recipe




Makes about 2 quarts

  • 2 tbsp olive oil
  • 2 cups thinly sliced leeks (white and light green parts)
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup rice
  • 2 1/2 cups shelled edamame (cooked fresh or frozen)
  • 1 pound asparagus spears, cut into 1-inch pieces, tips reserved for garnish
  • Salt and freshly ground black pepper, as needed
  • 1/2 cup heavy cream


  • Reserved asparagus tips, blanched or sautéed in butter
  • Chopped chives, as needed


  1. In a large soup pot, heat the oil over medium heat. Add the leeks, shallots, and garlic, and cook until tender, about 5 minutes.
  2. Add the broth, rice, and edamame and bring to a boil. Reduce the heat and simmer the soup until the rice begins to get tender, about 15 minutes.
  3. Add the asparagus pieces, season with salt and pepper, and bring back to a boil. Reduce the heat to a simmer, cover the pot, and cook until the vegetables are tender, 10 to 12 minutes.
  4. Working in batches if necessary, blend the soup in the Vitamix until smooth. Strain the soup through a fine-mesh sieve and discard any solids.
  5. Return the soup to the pot, stir in the cream, and heat through.
  6. Serve in warm bowls, garnished with chives and the reserved blanched asparagus tips.

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