Directions:
- Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.
- Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft.
- Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.36 Kcal (897 kJ) | ||
| Calories from fat | 109.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.13g | 19% | |
|---|---|---|---|
| Cholesterol | 14.4mg | 5% | |
| Sodium | 210.8mg | 9% | |
| Potassium | 592.78mg | 13% | |
| Total Carbs | 15.64g | 5% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 12.97g | 26% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 1.4mg | 8% | |
| Calcium | 146.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 75.16 Kcal (315 kJ) | ||
| Calories from fat | 38.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 19% | |
|---|---|---|---|
| Cholesterol | 5.05mg | 5% | |
| Sodium | 73.91mg | 9% | |
| Potassium | 207.85mg | 13% | |
| Total Carbs | 5.49g | 5% | |
| Sugars | 2.85g | 33% | |
| Dietary Fiber | 1.24g | 14% | |
| Protein | 4.55g | 26% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 0.5mg | 8% | |
| Calcium | 51.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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