From Soil to City

Soy Beans

Edamame-Puree2 (1)

Edamame spread with radishes

1.5 C shelled edamame, reserved some of the water used to boil them
3 T olive oil
1 lemon, juiced and zested
3/4 t Aleppo pepper
1/4 tsp. salt

1. Boil edamame in salty water. The water used should taste like the ocean. Cook until they are soft but not falling apart.

2. Puree. Place cooked edamame in a food processor or blender along with lemon zest and juice. While the machine is running stream in oil.  Add a little bit of the reserved water in at a time until the mixture is smooth. Once the desired consistency is achieved add Aleppo pepper and salt. Spread on toasted baguette or slices of a hearty, fresh loaf, like Orwasher’s Artisan Ale.  Top with various herbs and thinly sliced radishes.