Edamame Soup

• 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

1. Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.
2. Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft.
3. Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.

edamame, vegetable oil, onion, chicken stock, milk, butter, salt

Taken from www.allrecipes.com/recipe/137959/edamame-soup/ (may not work)