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Chilled Edamame Soup with Ginger Crème Fraiche
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1 Tbsp | Unsalted Butter |
1 Med | Onion, Finely Chopped |
4 Cups | Chicken Stock |
2 Cups | Frozen Shelled Edamame 10oz |
Salt | |
¼ | Crème Fraiche |
2 Tsp | Finely Grated Ginger |
1. In a medium sauce pan, melt butter, add onion and cook over med heat until soft. Add 3 cup stock and simmer for 20min. Add Edamame and cook until tender, about 10min. Cool then puree in blender until smooth. Chill at least 3 hours.
2. Whisk the remaining 1 cup of chicken stock and season with salt. In a small bowl combine crème fraiche and ginger
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