Edamame soup with nori sprinkle

  • 2 ONION FINELY CHOPPED

  • 1 GARLIC CLOVE FINELY CHOPPED

  • 1 PACK EDAMAME WITHOUT PODS

  • 1 TABLESPOONS STOCK POWDER

  • 1 LITRE WATER

  • 2 SHEETS NORI (SUSHI PAPER)

  • 2 TEASPOON SEA SALT CRYSTALS

  • HEAT THE OIL IN A SAUCEPAN

  • FRY THE ONION FOR 10-15 MINUTES UNTIL TRANSLUCENT

  • ADD THE GARLIC, FRY FOR ANOTHER 5 MINUTES

  • ADD THE EDAMAME, WATER AND STOCK

  • SIMMER FOR 10 MINUTES, BLEND WITH A HANDBLENDER TILL SMOOTH

  • ADD SALT TO TASTE

  • TOAST THE NORI IN A DRY FRYING PAN ON A MEDIUM HEAT. TOAST ON BOTH SIDES

  • CRUMBLE AND GRIND WITH THE SEA SALT EITHER IN THE CHOPPER ATTACHMENT OF A HAND BLENDER OR IN A PESTLE AND MORTAR

  • TO SERVE SPRINKLE THE NORI ON TOP OF THE SOUP