All Recipes Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Ingredients

¾ pound shelled edamame 1 ½ tablespoons vegetable oil ½ small onion, chopped 2 ½ cups chicken stock 1 ⅔ cups milk 1 ½ tablespoons butter salt and pepper to taste

Nutrition Info

211.4 calories carbohydrate: 12.5 g cholesterol: 16 mg fat: 13.8 g fiber: 3 g protein: 11.5 g saturatedFat: 4.5 g servingSize: - sodium: 571.1 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

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.

5 cups

This simple soup will warm you up on a cold day.