1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes
750 g (1 1/2 lb) frozen edamame beans, defrosted
1 quart (1.2 litres or 2 pints) vegetable stock
2 tablespoons creme fraiche
salt and freshly ground pepper
In a pan, saute the onion and potato in the oil over medium heat, 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.
Try pushing this soup through a strainer to smooth it out a touch. To make this soup vegan, omit the creme fraiche.
Drizzle with toasted sesame oil, fried shallots, and crushed, toasted peanuts.