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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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) |
Directions:
1. 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.
2. 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.
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