Edamame Soup

Directions

1. 1
   Dice onion and cube the potato, then saute them in oil over medium heat.
2. 2
   Once they have softened (about 4 minutes if you keep them covered, stirring occasionally) add the defrosted beans and vegetable stock (chicken stock can be used instead, if necessary) then simmer for 15-20 minutes, until beans are soft.
3. 3
   Turn off heat and pour into a food processor or blender, and puree.
4. 4
   Stir in the the sour cream, then transfer back to the pot.
5. 5
   Heat the pureed soup another few minutes without boiling it, then serve!
6. 6
   Add salt and pepper to taste.