Chilled Edamame Soup with Ginger Creme Fraiche

1. 1

   In a medium saucepan, melt the butter.

2. 2

   Add the onion and cook over moderate heat until softened, about 7 minutes.

3. 3

   Add 3 cups of the stock and simmer over low heat for 20 minutes.

4. 4

   Add the edamame and cook until tender, about 10 minutes.

5. 5

   Let cool slightly, then puree the soup in a blender until very smooth.

6. 6

   Transfer the soup to a bowl and refrigerate until chilled, at least 3 hours.

7. 7

   Whisk the remaining 1 cup of chicken stock into the soup and season with salt.

8. 8

   In a small bowl, combine the creme fraiche with the grated ginger.

9. 9

   Ladle the soup into bowls, drizzle with the ginger creme fraiche and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.