For best flavor and smooth texture, slip off the translucent skins of the cooked soybeans (edamame) before pureeing. For a light-green sauce, use a light-colored chicken or shrimp broth. Serve with filled ravioli, or combine with some of the thickened broth to make a soup. You will have a few cups of the thickened broth left over; it can be used for soup. (The broth also can be stored in the method described below for up to 3 months.) The cooled sauce can be stored flat in a large freezer-safe resealable plastic food storage bag and frozen for up to 3 months. From chef-restaurateur Foo, of Susanna Foo Gourmet Kitchen in Philadelphia. Makes 3 1/2 cups.
Ingredients
1 tablespoon olive oil
1 small jalapeño pepper, stemmed (and seeded if desired)
2 medium shallots, minced
1/2 cup white wine
8 cups low-sodium chicken broth or shrimp stock (may substitute vegetable broth, but that might darken the final sauce)
2 tablespoons cornstarch
1/4 cup water
2 cups shelled soybeans
2 tablespoons extra- virgin olive oil
1 teaspoon kosher salt
Finely crushed white peppercorns
Directions
Combine the oil, jalapeño pepper and shallots in a medium saucepan over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the shallots are soft and light golden.
Add the wine and cook for 2 minutes, then add the broth.
Combine the cornstarch and water in a small measuring cup, stirring until smooth. Add to the saucepan and stir to incorporate. Reduce the heat to medium-low; cook (uncovered) for 30 minutes, stirring occasionally. The mixture should thicken slightly. Remove from the heat. Reserve 3 1/2 cups for the puree; reserve the remaining broth for another use.
Meanwhile, bring a medium pot of water to a boil over high heat.
Add the soybeans and cook for about 4 minutes (or according to package directions). Drain; when cool enough to handle, discard the skin from each soybean.
Working in two batches, combine half of the reserved 1/2 cups of thickened broth with half of the cooked, skinned soybeans in a blender, making sure to remove the center knob in the blender lid to allow steam to escape. Place a clean dish towel over the opening.
Puree until the mixture is as smooth as possible, then add half of the extra-virgin olive oil in a slow, steady stream. (Repeat the addition of oil with the second batch.)
If serving right away, place the sauce in a medium saucepan. Taste, and season with salt and crushed white peppercorns to taste.
If storing, let cool. Transfer the puree to a large freezer-safe resealable plastic food storage bag; freeze for up to 3 months.
Per 1/4-cup serving: 117 calories, 8g protein, 5g carbohydrates, 8g fat, 1g saturated fat, 0mg cholesterol, 417mg sodium, 3g dietary fiber, 2g sugar
