Edamame Avocado Soup with Tomato Crostini, from Gael

Edamame Avocado Soup with Tomato Crostini, from Gael

Via the Web (MelissaCMorris.com) . Edamame are baby soybeans often served with Japanese food, and they are so yummy. I didn't discover them until I moved to Seattle, where they are often served at Japanese restaurants.

1 1/2 pounds frozen shelled edamame

2 cups reduced sodium vegetable broth, divided

1/4 cup chopped shallots

2 peeled avocados, cut into quarters

3 cups water

3 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon white pepper

1 tablespoon chopped fresh parsley

Place edamame in a large saucepan. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes or until soft. Drain; set aside.

Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth. Pour puréed shallot mixture into a large bowl.

Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth. Add puréed avocado mixture to puréed shallot mixture; stir to combine. Add 3/4 cup broth, water, juice, salt, and pepper to puréed mixture; stir well with a whisk.

Cover and chill. Serve with...

Tomato Crostini

4 sliced tomatoes

2 tablespoons chopped parsley

1 tablespoon olive oil

4 tablespoons freshly grated parmesan

1 teaspoon sea salt

16 (1-inch-thick) slices French bread baguette

Preheat oven to 375º. Lightly coat one side of bread slices with olive oil; arrange bread slices in a single layer on a baking sheet. Top each slice with one tomato slice, sprinkle with parmesan cheese.

Bake at 375º for 8-10 minutes or until lightly toasted. Sprinkle with chopped parsley.