Edamame-Avocado Soup

Submitted by basia1

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 9

ingredients

• 1 1⁄2 lbs frozen shelled edamame
• 2 cups reduced-sodium fat-free chicken broth, divided
• 1⁄4 cup chopped shallot
• 2 peeled avocados, cut into quarters
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1⁄4 teaspoon white pepper
• chopped fresh parsley (optional)
• lemon wedge (optional)

directions

1. Place edamame in large saucepan.
2. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes, or until soft.
3. Drain, set aside.
4. Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth.
5. Pour pureed shallot mixture into a large bowl.
6. Combine the remaining edamame, 3/4 cup broth, and avocados in a blender or food processor; process until smooth.
7. Add pureed avocado mixture to pureed shallot mixture, stire to combine.
8. Add 3/4 cup broth, juice, salt, and pepper to pureed mixture; sit well with a whisk.
9. Cover and chill.
10. Serve with parsley and lemon wedges, if desired.