Edamame-Garlic Puree

Ingredients

• 4 cups frozen blanched shelled edamame (green soybeans)
• 10 garlic cloves, peeled
• 1/4 cup soft silken tofu
• 1 1/2 teaspoons lemon juice
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Bring 2 quarts water to a boil in a medium saucepan over medium-high heat; add edamame and garlic. Cook for 5 minutes. Drain in a colander over a bowl, reserving 1/2 cup liquid.
2. Combine edamame, garlic, 1/2 cup cooking liquid, and tofu in a food processor, and process until smooth (about 3 minutes). Add lemon juice, salt, and pepper, and pulse to combine.