Edamame Soup

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 sour cream (optional)
• salt & freshly ground black pepper

Directions

1. 1

   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.

2. 2

   Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.

3. 3

   Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.