I’m not Irish, so I never understood why people pinched me on St. Patrick’s Day for not wearing green. I don’t even own any green clothes. But … can we compromise? How about if I eat green soup on St. Patty’s Day? That’s gotta count, right?
I love, love, LOVE corned beef and cabbage, corned beef hash and rueben sandwiches. They are yummy in my tummy. Unfortunately, it’s not me who makes these delectable dishes, but a lovely restaurant called Katella’s in Los Alamitos.
Some people claim their home-made version of whatever is better than what you can buy at the store or in a restaurant. Generally, I agree, but in this case—I don’t. Katella’s corned beef is awesome. Plain and simple. I attempted to make corned beef and cabbage a couple years ago for St. Patrick’s Day, but it wasn’t anything spectacular.
As a food blogger, I wanted to acknowledge St. Patrick’s Day, but nothing really caught my fancy. I finally decided to just go green—green soup that is. This is one of my favorite soups. There are only a few ingredients, so it’s very cheap to make and full of protein, thanks to the yummy edamame.
Can I just take a moment and tell you how much I love the word edamame. Say it with me folks, you know you want to. EDAMAME!
Okay, I’m back. Edamame! Sorry. It’s just a fun word. This green, good-for-you soup should absolve ME from getting pinched on St. Patty’s Day because it’s unlikely I’ll be wearing green. 🙂
Happy St. Patrick’s Day from Eat Laugh Purr. Enjoy your green beer responsibly, but please—no pinching!
Edamame Arugula Soup
- 1 tbsp extra virgin olive oil
- 2 cups shelled edamame
- 2 cups argula packed
- 4 cups vegetable stock
- 1/2 onion chopped
- salt and pepper to taste
- Heat the olive oil over medium heat in a large pot. Add onion and sauté until translucent, stirring frequently.
- Add edamame and 4 cups vegetable stock. Bring to a boil, then turn heat down to medium-low and simmer until vegetables are tender, about 15 minutes.
- Stir in arugula until wilted then remove from heat. Pour the soup into a blender and purée. Remove the top piece in the lid, so the steam can escape. Cover with a clean towel when blending so soup doesn’t splatter all over.
- Pour soup back into the pot and salt and pepper to taste. Serve immediately.