Pea & Edamame Soup | Easy Vegetarian Recipe

Today I&sharing an old favorite recipe from Rachael Ray magazine that&perfect for spring--Pea and Edamame Soup. Pea & Edamame Soup (makes about 3 large servings or 6 small servings) 1 small onion, diced 2 Tbsp. butter salt & pepper 10 oz. bag frozen peas, thawed 1 1/2 c. shelled edamame 2 c. milk 1/4 tsp. dried thyme (add more if desired) sour cream or greek yogurt for serving (optional) In a large Dutch oven over medium heat, melt the butter and sauté the onions until soft. Season with a dash of salt & pepper as they cook. Add the peas, edamame, milk, thyme, and another sprinkle of salt & pepper. Stir together and bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Puree soup in a blender (remove the cap from the lid and cover with a dish towel to allow steam to escape--otherwise the mixture inside will burst from the heat!) OR use an immersion blender. Blend until smooth.* Serve with a dollop of sour cream and a sprinkle of black pepper. ENJOY! Tastes great with a buttery grilled cheese sandwich with sharp white cheddar. *If you would like a thinner texture, you can add a bit more milk to the pureed soup. Stir it in slowly to desired consistency and reheat. Please SUBSCRIBE! Instagram: @annesfamilyrecipe Theme song written and recorded by my talented husband! #recipe Shop my AMAZON STOREFRONT--a collection of my favorite kitchen tools, kids gift ideas, and more! As an Amazon Affiliate I earn from qualifying purchases.