Edamame-Avocado Soup

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Chef Andrew Meek of Sage in Des Moines, Iowa, serves this refined yet hearty soup as an appetizer. It's packed with soy protein, fiber, and mono-an and polyunsaturated fats.

Ingredients

• 1 1/2 pounds frozen shelled edamame
• 2 cups fat-free, less-sodium chicken broth, divided
• 1/4 cup chopped shallots
• 2 peeled avocados, cut into quarters
• 4 cups water
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• Chopped fresh parsley (optional)
• Lemon wedges (optional)

Directions

1. Place edamame in a large saucepan.
2. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft.
3. Drain.
4. Place half of edamame, 1/2 cup broth, and shallots in a blender; process until smooth.
5. Pour puréed shallot mixture into a large bowl.
6. Combine remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth.
7. Add puréed avocado mixture to puréed shallot mixture; stir to combine.
8. Add 3/4 cup broth, water, juice, salt, and pepper to puréed mixture; stir well with a whisk.
9. Cover and chill.
10. Serve with parsley and lemon wedges, if desired.

Yield: 9 servings (serving size: 1 cup)