1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes,
750 g (1 1/2 lb) frozen edamame beans, defrosted
1-quart (1.2 liters or 2 pints) vegetable stock
2 tablespoons creme fraiche, salt and freshly ground pepper
1/3 cup of toasted peanuts
Sauté the onion and potato in a pan with the oil over medium heat. Cover and allow it to soften for about 4 minutes, stirring frequently. Add the beans and the vegetable stock. Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.
Puree in a food processor or with a hand blender. Stir in the creme fraiche, garnish with toasted peanuts (which I didn’t have tonight) and enjoy! To make this soup vegan, omit the crème fraiche.