Serves: 4
Total Calories: 274

1 tablespoon vegetable oil
1 rib celery, sliced
1 onion, diced
1 red or gold potato, peeled and finely diced
1/2 teaspoon dried thyme
1/2 teaspoon dried dill
1/4 teaspoon ground black pepper
2 (14-ounce) cans vegetable broth
1 cup corn kernels, fresh, frozen, or canned
1 cup frozen shelled edamame (green soybeans)
2 ounces smoked salmon, finely chopped
1/4 cup instant potato flakes
1/2 cup heavy cream

Heat the oil in a large saucepan over medium heat. Add the celery, onion, and potatoes and sauté until the vegetables are just beginning to get tender, about 5 minutes. Add the thyme, dill, pepper, and broth. Bring to a boil and simmer, uncovered, for 5 minutes. Add the corn, edamame, smoked salmon, and potato flakes, stirring until the potato flakes dissolve. Simmer for 5 minutes, until the edamame are tender and the broth is lightly thickened. Add the cream, heat through, and serve.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 274
Calories from Fat: 164

More Recipes from the Homemade in a Hurry Cookbook:
*Soups & Light Stews
BBQ Pork Posole
Caribbean Sweet Potato Soup
Cauliflower Paprikash
Curried Pumpkin Soup
Curried Spinach Soup
Fire-Roasted Tomato Soup
Goulash Of Quorn And Onions
Harvest Vegetable And Orchard Fruit Bisque
Hungarian Vegetable Borscht
Kale And White Bean Caldo
Lentil Soup With Bulgur And Spinach
Miso Soup With Soba And Bean Curd
No-Chicken Noodle Soup
Pumpkin Bisque With Bacon And Smoked Gouda
Shrimp, Black Bean, And Corn Chowder
Smoked Salmon And Edemame Chowder
Sweet Potato And Apple Vichyssoise
Thai Seafood Chowder
Tomato Soup With Fennel And Prosciutto
Winter Squash Soup With Cinnamon Tofu Cream
Wonton Noodle Noodle Soup