Edamame Soup
In a rare instance of fussiness, I ended up pushing this soup through a strainer to smooth it out a touch. Totally not necessary, but an option if you're up for it. I also finished my version with a drizzle of toasted sesame oil, fried shallots.

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
salt and freshly ground pepper
- see headnotes for garnish you see in photo
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.
Serves 4