Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light January 2003

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Recipe Summary test

Yield:
9 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

182 calories; calories from fat 49%; fat 9.9g; saturated fat 1.1g; mono fat 5.3g; poly fat 3.4g; protein 9.8g; carbohydrates 13.8g; fiber 6.3g; iron 2.2mg; sodium 396mg; calcium 58mg.
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