Edamame-Avocado Soup

recipe

Yield:

9 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 182
Caloriesfromfat 49 %
Fat 9.9 g
Satfat 1.1 g
Monofat 5.3 g
Polyfat 3.4 g
Protein 9.8 g
Carbohydrate 13.8 g
Fiber 6.3 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 396 mg
Calcium 58 mg

Ingredients

1 1/2 pounds frozen shelled edamame (green soybeans)
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)

Preparation

Place edamame in a large saucepan. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft. Drain; set aside.

Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth. Pour puréed shallot mixture into a large bowl. Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth. Add puréed avocado mixture to puréed shallot mixture; stir to combine. Add 3/4 cup broth, water, juice, salt, and pepper to puréed mixture; stir well with a whisk. Cover and chill. Serve with parsley and lemon wedges, if desired.

Note:

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note