Wherever you stand on the cold soup spectrum—do you think they’re silly and have no reason to exist? Or do you just think we ought to call them smoothies, rather than soup? Didn’t we discuss this last year?—today’s recipe is one I was excited about well before I found time to make it. I wanted a simple edamame soup that would provide a good base for some fun garnishes. It turned out to be rich and hearty whether you serve it hot or cold, and easy and cheap, too.