Edamame Soup

1. 1

   Dice onion and cube the potato, then saute them in oil over medium heat.

2. 2

   Once they have softened (about 4 minutes if you keep them covered, stirring occasionally) add the defrosted beans and vegetable stock (chicken stock can be used instead, if necessary) then simmer for 15-20 minutes, until beans are soft.

3. 3

   Turn off heat and pour into a food processor or blender, and puree.

4. 4

   Stir in the the sour cream, then transfer back to the pot.

5. 5

   Heat the pureed soup another few minutes without boiling it, then serve!

6. 6

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.