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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.