Charlotte Hume's Edamame Soup

Christened ‘baby bean soup’ by the children (edamame are simply baby soya beans), this has a lovely subtle taste and is easy to make.

1. 1

   * Defrost 750g frozen edamame beans.
   * Peel and chop 1 medium onion. Peel 1 medium potato and cut into small cubes.
   In a pan, sauté the onion and potato in
   1 tsp olive oil on a medium heat, stirring frequently. Cover and allow to cook for about 4 minutes, until both vegetables have softened. Stir to prevent the mixture from sticking and burning. Add the defrosted beans and 1.2 litres vegetable stock. Put the lid on and simmer on medium heat for 15-20 minutes until the beans are tender.
   * Liquidise in a food processor or with a hand-held blender. Stir in 2 tbsp crème fraîche, adjust the seasoning with salt and pepper if you wish, reheat gently without boiling and serve.