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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 9 |
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From Cooking Light. Haven't made this yet, originally from Check Andrew Meek of Sage in Des Moines, Iowa. Looks delicious, and I can't wait to try it. Ingredients:
1 1/2 lbs frozen shelled edamame |
2 cups reduced-sodium fat-free chicken broth, divided |
1/4 cup chopped shallot |
2 peeled avocados, cut into quarters |
3 tablespoons lemon juice |
1 teaspoon salt |
1/4 teaspoon white pepper |
chopped fresh parsley (optional) |
lemon wedge (optional) |
Directions:
1. Place edamame in large saucepan.
2. Cover with water to 2 inches above beans; bring to a boil and cook 10 minutes, or until soft.
3. Drain, set aside.
4. Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth.
5. Pour pureed shallot mixture into a large bowl.
6. Combine the remaining edamame, 3/4 cup broth, and avocados in a blender or food processor; process until smooth.
7. Add pureed avocado mixture to pureed shallot mixture, stire to combine.
8. Add 3/4 cup broth, juice, salt, and pepper to pureed mixture; sit well with a whisk.
9. Cover and chill.
10. Serve with parsley and lemon wedges, if desired.
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