1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, cubed
750 g (1 1/2 lb) frozen edamame beans, defrosted
1 quart (1.2 litres or 2 pints) vegetable stock
2 tablespoons creme fraiche
Saute onion and potato. Cover and allow to soften for 4 minutes. Add bean and stock and simmer for 15-20 minutes until beans are tender. Puree, then stir in cream.
Delicious and very simple
Source: 101 cookbooks.com