Chilled Edamame Soup with Ginger Crème Fraîche

• BASIC-EASY
• HEALTHY
• STAFF-FAVORITE

Ingredients

1. 1 tablespoon unsalted butter
2. 1 medium onion, finely chopped
3. 4 cups chicken stock or low-sodium broth
4. 2 cups frozen shelled edamame (10 ounces)
5. Salt
6. 1/4 cup crème fraîche
7. 2 teaspoons finely grated fresh ginger

1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 7 minutes. Add 3 cups of the stock and simmer over low heat for 20 minutes. Add the edamame and cook until tender, about 10 minutes. Let cool slightly, then puree the soup in a blender until very smooth. Transfer the soup to a bowl and refrigerate until chilled, at least 3 hours.
2. Whisk the remaining 1 cup of chicken stock into the soup and season with salt. In a small bowl, combine the crème fraîche with the grated ginger. Ladle the soup into bowls, drizzle with the ginger crème fraîche and serve.