Edamame Soup
- Reviews 1
Ready In: 31 mins
Serves: 4
Ingredients
- 1 teaspoon olive oil
- 1 medium onion, finely chopped
- 1 potato, peeled and cut into small cubes
- 750 g frozen shelled edamame, defrosted
- 1 quart vegetable stock
- 2 tablespoons creme fraiche (optional) or 2 tablespoons sour cream (optional)
- salt & freshly ground black pepper
Directions
- In a pan over medium heat, saute the onion and potato in the oil, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.
- Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.
- Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.
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