Edamame-Avocado Soup

Ingredients

• 2  avocados peeled cut into quarters
• 1.5 pounds edamame green frozen shelled ( soybeans)
• 2 cups fat-free less-sodium chicken broth fat-free divided
• 3 tablespoons juice of lemon 
• 1 teaspoon salt 
• 0.3 cup shallots chopped
• 4 cups water 
• 0.3 teaspoon pepper white

Equipment

• food processor
• bowl
• sauce pan
• whisk
• blender

Directions

1. 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.
2. Drain; set aside.
3. Place half of edamame, 1/2 cup broth, and shallots in a blender or food processor; process until smooth.
4. Pour pured shallot mixture into a large bowl.
5. Combine the remaining edamame, 3/4 cup broth, and avocados in blender or food processor; process until smooth.
6. Add pured avocado mixture to pured shallot mixture; stir to combine.
7. Add 3/4 cup broth, water, juice, salt, and pepper to pured mixture; stir well with a whisk. Cover and chill.
8. Serve with parsley and lemon wedges, if desired.