2 Tablespoons Olive Oil
1 Bulb Garlic, separated into cloves and peeled
2 Bay Leaves
3 cups shelled Edamame
5 cups chicken or vegetable broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Heat the oil in a large saucepan over medium-low heat.
Add the garlic and bay leaves and cook, stirring occasionally, for 10 minutes or until softened and golden.
Add the Edamame and cook, stirring occasionally, for 5 minutes.
Add the broth, salt and pepper.
Bring to a boil over high heat.
Reduce the heat to low, partially cover, and simmer for 35 minutes, or until tender.
Remove and discard the bay leaves.
In a blender or food processor, blend or process the soup in batches until smooth.
Return the soup to the saucepan.
Stir in the cream. Heat the soup over medium heat until heated through.
Makes 6 Servings