From Cooking Light. Haven't made this yet, originally from Check Andrew Meek of Sage in Des Moines, Iowa. Looks delicious, and I can't wait to try it.
My Private Note
Units: US | Metric
- 1Place edamame in large saucepan.
- 2Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes, or until soft.
- 3Drain, set aside.
- 4Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth.
- 5Pour pureed shallot mixture into a large bowl.
- 6Combine the remaining edamame, 3/4 cup broth, and avocados in a blender or food processor; process until smooth.
- 7Add pureed avocado mixture to pureed shallot mixture, stire to combine.
- 8Add 3/4 cup broth, juice, salt, and pepper to pureed mixture; sit well with a whisk.
- 9Cover and chill.
- 10Serve with parsley and lemon wedges, if desired.
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Nutritional Facts for Edamame-Avocado Soup
Serving Size: 1 (131 g)
Servings Per Recipe: 9
- Amount Per Serving
- % Daily Value
- Calories 187.3
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 1.5 g
- Cholesterol 0.0 mg
- Sodium 273.4 mg
- Total Carbohydrate 13.4 g
- Dietary Fiber 6.2 g
- Sugars 0.4 g
- Protein 10.8 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth