Edamame Soup - cooking recipe

Ingredients

1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes
750 g frozen shelled edamame, defrosted
1 quart vegetable stock
2 tablespoons creme fraiche (optional) or 2 tablespoons sour cream (optional)
salt & freshly ground black pepper

Preparation

In a pan over medium heat, saute the onion and potato in the oil, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock.
Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender.
Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.