Edamame Soup
- Reviews 1
Ready In: 35 mins
Serves: 4
Yields: 4 bowls of soup
Ingredients
- 1 teaspoon olive oil
- 1 red onion, medium
- 1 golden potato, medium
- 24 ounces frozen edamame
- 1 quart vegetable broth
- 2 tablespoons sour cream, watered down with some milk
Directions
- Dice onion and cube the potato, then saute them in oil over medium heat.
- Once they have softened (about 4 minutes if you keep them covered, stirring occasionally) add the defrosted beans and vegetable stock (chicken stock can be used instead, if necessary) then simmer for 15-20 minutes, until beans are soft.
- Turn off heat and pour into a food processor or blender, and puree. Stir in the the sour cream, then transfer back to the pot.
- Heat the pureed soup another few minutes without boiling it, then serve! Add salt and pepper to taste.
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