Smokey "Split" Edamame Soup

 

A new spin on Split Pea Soup, Edamame, with Smoked Salmon standing in for bacon or ham.

2 bags deshelled frozen edamame
1/2 cup chopped onion

1 knob ginger sliced 

2 t chopped green chilis

2 handfuls Dried Bonito Flakes
1 Quart water
1-1/2 Teaspoons salt
FG pepper
1 fish bouillon cube

2 t Dashi powder 

1/4 cup heavy cream

1 package smoked salmon, diced

Fry the onion, ginger and chilis in oil in a large pot with S&P until translucent, add the Edamame and fry a little, then add the water and dashi and bonito and simmer for 20 mins until the Edamame are soft. Then blend them until silky smooth with an immersion blender OR Vitamix. Add the heavy cream and top with diced smoked salmon, Serve