Edamame Soup

• 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.

Comments: Delicious and very simple
Source: 101 cookbooks.com