Edamame and Pea Soup
2 cups frozen edamame - not in shells
2 cups frozen green peas
2 cups vegetable stock
2 sticks celery - chopped
1 medium onion - chopped
2 cloves garlic - finely chopped
small amount oil
2 cups soy milk
Heat oil in soup pot over medium heat. Cook onion, celery and garlic until soft.
Add frozen edamame and peas along with stock and bring to boil. Cook at a simmer for about 7 minutes until peas and beans are tender.
Remove from heat and puree in small batches in blender or food processor. Return to pot and add soy milk, heat and serve.
Add less stock or soy milk for a thicker soup, and season to taste.