Edamame Soup

Ingredients

• Servings: 5
• 3/4 pound shelled edamame
• 1 1/2 tablespoons vegetable oil
• 1/2 small onion, chopped
• 2 1/2 cups chicken stock
• 1 2/3 cups milk
• 1 1/2 tablespoons butter
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add edamame, boil for 5 minutes, then drain and rinse with cold water. once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.
• heat oil in a saucepan over medium heat. stir in onions and cook until they soften and turn translucent, about 5 minutes. pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. add shelled edamame and continue cooking until the edamame and onions are both soft.
• pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. return the puree to the saucepan and stir in milk and butter. heat the soup through, about 5 minutes. season to taste with salt and pepper.