Edamame Soup

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3/4 pound shelled edamame
• 1 1/2 tablespoons vegetable oil
• 1/2 small onion, chopped
• 2 1/2 cups chicken stock
• 1 2/3 cups milk
• 1 1/2 tablespoons butter
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 5 minutes.

2. Add the shelled edamame and chicken stock. Bring to a boil, then reduce to a simmer, cover, and cook until the edamame is very tender, about 20 minutes.

3. Remove the pot from the heat and let cool slightly. Purée the soup with an immersion blender until smooth, or work in batches in a blender with the lid vented.

4. Return the soup to low heat. Stir in the milk and butter and warm through for about 10 minutes, without letting it boil.

5. Season with salt and pepper to taste and serve hot.