Edamame and Pea Soup

You just can’t go wrong with garlic,
ginger, and toasted sesame oil.
I serve this with a horseradish
cream served on top. Perfect!

Ingredients:
1 onion, diced
1 shallot, diced
1 celery stalk, diced
2 tablespoons olive oil
3 cups shelled edamame (I used frozen)
1 cup green peans (frozen, not canned)
4 cups chicken or vegetable stock
1 teaspoon sugar
salt to taste

Directions:
Heat olive oil in a large pot over medium heat.
Add onion, shallot, and celery and cook until
softened and just starting to take
on a bit of color, about 10 minutes.
Stir in edamame and peas,
(they can still be frozen at this point)
then add chicken or vegetable stock.
Turn heat up and bring mixture to a boil.
Reduce heat to low and simmer for 20 minutes.