Edamame-Avocado Soup

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Chef Andrew Meek of Sage in Des Moines, Iowa, serves this refined yet hearty soup as an appetizer. It's packed with soy protein, fiber, and mono-an and polyunsaturated fats.
== Ingredients ==
* 1 1/2 pounds frozen shelled edamame
* 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 ==
# 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.
# Place half of edamame, 1/2 cup broth, and shallots in a blender; process until smooth.
# Pour puréed shallot mixture into a large bowl.
# Combine 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.
Yield: 9 servings (serving size: 1 cup)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Soup Recipes
Category:American Soups
Category:American Recipes
Category:American Main Dishes
Category:Main Dish Recipes
Category:Sweet bean Recipes
Category:Bean Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Shallot Recipes
Category:Avocado Recipes
Category:Avocado Soup Recipes
Category:Bean Soup Recipes
Category:Water Recipes
Category:Lemon juice Recipes
Category:Salt Recipes
Category:White pepper Recipes
Category:Pepper Recipes
Category:Parsley Recipes
Category:Lemon Recipes
Category:Healthy Main Dishes
Category:Healthy Soups
Category:Healthy Recipes