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Ingredients
| frozen edamame: 0.75 lb |
| vegetable oil: 1 1/2 Tbl |
| onions (chopped): 1/4 cup |
| chicken stock: 2 1/2 cups |
| whole milk: 1 2/3 cups |
| unsalted butter: 1 1/2 cups |
| unsalted butter: 1 1/2 tsp |
| salt: 1 dash |
| black pepper: 1 dash |
Edamame Soup
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
5 serving(s)
Tags
- 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.