Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 Tbsp. olive oil
• 1 cup diced onion
• 1 potato, peeled and cubed
• 1 1/2 lb. edamame beans
• 1 quart vegetable stock
• 2 Tbsp. crème fraiche
• Salt and pepper to taste

Directions

1. Heat olive oil in saucepan over medium-high heat. Add onion and potato; saute 2-3 minutes.

2. Cover and cook 4-5 minutes until tender, stirring often.

3. Add beans and vegetable stock. Cover and simmer 15-20 minutes until beans are tender, stirring occasionally.
4. Puree mixture in food processor until smooth. Return to saucepan; add crème fraiche. Cook until heated through; do not boil. Season to taste.

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