the saturday soup – creamy edamame soup August 14, 2011

Transparency on this blog is something that I struggle with. My blog is so intertwined with my career and my professional dealings that I’ve often wondered if my openness and honesty here was going to be a hindrance rather than a help. It’s been a bumpy few weeks and, while I’ve poured my heart out once, I’ve been reticent to talk freely here about some things I’m feeling. Will people judge me? How many negative comments can I handle? Are the readers that come here going to support me like I give them the credit for?

This space came out as a way for me to write…and to share photos – to nourish other people with recipes and food at the same time as I nourish myself with an outlet for my feelings and interests. It’s my safe haven. My log to perch on in the midst of rocky river. I’ve been blessed time and time again with people reaching out their hand to me when I’ve needed it. I’ve needed to remind myself that the hard work and time and energy that goes into my blog earns me the right to say and do (pretty much) whatever I damn well please here.

Loss is a tough thing to talk about and toe the line between emotional and stark raving mad. As a community, we’ve done a great job at wearing our hearts on our sleeves in a way that’s inspirational and uplifting. The past few weeks, personally, have been riddled with sorting out the feelings of grief and balancing that vulnerability with that primal urge for revenge. Of vindication for losing something you care about. The gut instinct of hoping “an eye for an eye” holds true pitted against the cold, hard something-I’m-learning-as-an-adult fact that vengefulness doesn’t necessarily equal closure…and it sure as hell doesn’t doesn’t bring anyone back. For the circle of folks around me, loss and the strength of the feelings that surround it have (sadly) been a reoccurring theme these past weeks. I don’t have the answers – gosh I wish I did – but I’m letting myself say these things today because I’m trying to sort it out…and because I can. This is my little plot to muck around in the dirt however I want.

Before The Saturday Soup was a regular feature on the blog, posting a soup recipe often sent up a flare to those who know me “in real life”. They’d see that and check on me – send me a text just to see if I was doing ok. Soup is comfort for me and making soup weekly has been a joy – it’s my weekly therapy session. I miss soup when I don’t have time in the kitchen. This week, I can tell you, I absolutely needed to make soup.

This recipe is pure comfort in a bowl. It’s creamy and filling without being terribly heavy. It’s pretty good for you, too – nourishing in many ways. The texture of this is a little thick because of the edamame – think split pea soup. Feel free to thin it out with some more stock or water if it’s too thick for you.  I ate this soup warm but I think it’s also a good base for a summer soup served cold or at least room temperature. My version is a simple whiz of the soybeans with a little coconut milk and S&P. Use it as a base to add some curry flavors, some heat from a chili or wasabi or some zing from a bit of ginger. A dollop of fresh whipped cream stirred in softened it and made it heavenly but leaving it off the dish makes this soup vegan, as well.

Creamy Edamame Soup – serves 4 as a starter course or light meal

  • 1 shallot, minced
  • 1 tbsp. extra virgin olive oil
  • 1 16-ounce package shelled edamame soybeans, rinsed with warm water and drained
  • 1  pinch crushed red chili flakes
  • 4-5 cups vegetable stock – enough to cover the soybeans by about 1/4″
  • 1/2 can (about 3/4 of a cup) light coconut milk
  • salt and fresh ground black pepper, to taste
  • fresh whipped cream or creme fraiche, optional, for garnish

– In a medium stock pot, heat the olive oil over medium heat. When shimmering, add in the shallot and saute until translucent but not brown – 2 to 3 minutes. Pour in the edamame and chili flakes and mixed until combined. Let them cook for 3 to 4 minutes to start to warm through and mingle with the shallot. Add the stock and bring to a boil. Reduce heat and cook for 15 minutes. Remove from heat and stir in the coconut milk. Allow to cool to room temperature before pureeing in a Vitamix, high powered blender or food processor – you need the oomph of one of those machines to break up the soybeans. Return to the pot and bring up to a simmer – adjust the seasoning of salt and pepper to your liking here. Portion into bowls and top with a dollop of whipped cream or creme fraiche. Serve immediately. This soup will keep 4-5 days in the fridge in a tightly sealed storage container.


Kulsum at JourneyKitchen Aug 14, 2011 02:08 pm

You are brave Tami. I often double think myself when I’m writing down. Often the fact that people will judge me scares me. But I keep reminding myself of the real purpose of the blog for me. The blog was always for me first though I thoroughly enjoy sharing it with the world. I know whatever you will do will be right :-) By the way you know I think of you as soup queen?

Niki Aug 14, 2011 02:08 pm

After watching the way a community has rallied over the last week in the wake of a single person’s grief, I am emboldened to do as you have and reach out. I’ve always been reticent to use my blog to be terribly transparent – mostly because I’m afraid I’d find myself embarrassed and alone. It takes courage to do what you have done, and especially to ask for help the way Jennie did. I’m working on finding that courage. It helps to have examples like you out there. Thank you, Tami.

Charr (Swiss Charrd) Aug 14, 2011 02:08 pm

Your candid post is inspiring to me so I shall make the soup for you as I am making the pie for Mikey.

Jackie Aug 14, 2011 03:08 pm

Beautiful food, beautiful words, beautiful photos. I love your transparency, it’s as if there is no other way for you to be than yourself. When I started my own blog a few months ago RWT was one of the (very) few that I looked to as a guide of how to navigate Blog Land, I’ll always find it to be an inspiration and encouragement of how to do “this whole food blog thing” well.

Lynn Aug 14, 2011 04:08 pm

The list of bloggers who made that pie is truly overwhelming. Jennie must be so touched by the love that has surrounded her after her husband’s death.

Take good care of yourself, my friend. And I’m glad you made soup that comforts your soul. (((HUG)))

Alexandra Aug 14, 2011 05:08 pm

Determining the amount of transparency we own is a constant struggle anywhere and everywhere in our lives. I think it is wonderful that food serves as such a powerful thing to express how we feel … for you soup. And this soup looks awesome – just looking at it’s beautiful color makes you feel better.

marla Aug 14, 2011 06:08 pm

Beautiful soup Tami. I have to say that I love your Saturday soup posts. Something about routine and comfort. Feels good.

Kimberley Aug 14, 2011 07:08 pm

I think about this a lot too, Tami. There’s something really brave in being honest, especially if it’s thoughtful and considered, and I can’t read this as anything but. :) (Oh and edamame soup? Sold.)

Ilke Aug 14, 2011 09:08 pm

We are not recipe machines, we are humans. And blogs are a window to our lives. When someone lets me in, I keep coming back. And I try my best to give an honest image of myself through my blog.

Hope you sort everything out… Whenever you need a hand, you got lots of friends here.

A. C. Parker Aug 14, 2011 09:08 pm

It’s hard. We are trained, by negative experience usually, to be so guarded. But when you do something you love in life, and make it your life’s work, everything does become intertwined, and how really are we supposed to separate it all? More importantly, WHY? What value is there really in “maintaining boundaries” when what we want is comfort? Kudos to you for putting the personal out there with the professional. For people to take or leave, darn it. Me? I’m taking it (your message AND your soup), happily. This week’s been tough for a lot of food bloggers. For lots of reasons. Wishing you the best. ~ Allison

Snippets of Thyme Aug 15, 2011 08:08 am

It seems that transparency in blogs is something a lot of us struggle with. I worry about the same thing but when someone else discusses painful/difficult subjects on their blog, I have nothing but admiration for them. I too use soup also as food therapy. Best of luck to you!

DessertForTwo Aug 15, 2011 01:08 pm

Absolutely beautiful, as always.

I agree with you on the transparency struggle. Sometimes I withhold things for various reasons, but then I remind myself that when other bloggers ‘bare it all’ so-to-speak, they receive tons of support and love. So I’m only denying myself by not being open with my readers.

tara Aug 16, 2011 07:08 am

this was wonderful to read, Tami. your honesty is so refreshing and I applaud you sticking to your convictions.

and, you know, the soup looks amazing too. we could all use some comfort in a bowl.

joey Aug 18, 2011 07:08 am

This is your space and you can certainly say whatever you want…we come back because we like listening :) Tami, how the world works, I was just going over my old posts way back from 2008 and chanced upon the post about the passing of my cousin M (who was actually also called Mikey) and yours was the first comment. So heartfelt and true. Even in the millions of people swimming in this cyber-sea, we still have the ability to touch lives. Keep doing what your doing.

And the soup looks and sounds amazing!

iJuander photography Aug 19, 2011 03:08 am

Tami, you rock. Bumpy road last few weeks here as well. I find comfort in your photos, words, colors.. flavors. Thank you

{{ good vibes }}

R_Pom Sep 20, 2011 12:09 pm

I made this soup last night, and I could eat it everyday! Thanks for sharing something so simple, and yet so satisfying.

[…] creamy edamame soup is shared with us from the blog Running with […]

Maryanne Gobble Photography Feb 5, 2012 02:02 pm

I’m so happy to have stumbled across your blog and all these soups I MUST try. Making my grocery list now. Transparency and blogging, oh my. Good for you. It’s so crazy to have a blog and anyone can read it and then they take it all wrong, ect. I hear ya!

Creamy Edamame Soup | Bits and Bytes Dec 19, 2013 10:12 pm

[…] a few to choose from.  She selected the soup she wanted by the pretty picture from a blog called Running With Tweezers. It was a GREAT choice!   This soup is quite yummy.  It is smooth and creamy and comforting. It […]

shari Dec 19, 2013 10:12 pm

Thanks for the perfect recipe find! My 8 year old picked your recipe by the picture of your soup! We made, loved and blogged it!

Coconut Pea Soup | small eats May 27, 2015 04:05 pm

[…] for this pea soup. When I first started cooking healthier a few years back, I stumbled across this Creamy Edamame Soup from Running with Tweezers. I had just discovered edamame at the time and was loving anything and […]