The main event was a bowl of Edamame Soup, from Mari Fujii's The Enlightened Kitchen. At a grand total of four ingredients--edamame, kombu dashi, salt, and soy sauce--the pureed soup was about as simple as food gets. However, the light, creamy texture and savory, nutty flavor were wonderful. I sprinkled a few slices of green onion on the surface in an attempt to make the soup look a little less mundane (the cookbook photo is much more vibrant), but found that the onion threatened to overwhelm the subtle flavor of the edamame. It may not be the most picturesque of dishes, but this soup was still tasty, which is really what matters anyway.
I also made a batch of Sweet Potato Drop Biscuits from Isa Chandra Moskowitz's Appetite for Reduction. I have a substantial amount of roasted sweetmeat squash puree in the refrigerator, so I substituted that for the sweet potato. I also substituted cinnamon and ginger for the nutmeg, because a full teaspoon of the latter sounded a bit intense. The rustic biscuits were fluffy, gently spiced, and mildly sweet--a nice foil for the savory soup. The lovely orange hue was also appealing, almost making up for the soup's dull appearance.