2008 Best of the Year

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Summary

This recipe is from "Stop the Clock! Cooking" by Cheryl Forberg (Avery, 2003, $17.95).

Edamame Guacamole

Extract

2008 Best of the Year

Makes 16 servings

1 cup shelled edamame (about 12 ounces unshelled)

1/2 cup unflavored soymilk

2 tablespoons freshly chopped cilantro leaves plus cilantro to garnish (divided)

2 minced garlic cloves

1 teaspoon chopped chipotle chiles (optional)

1 large ripe avocado

2 teaspoons fresh lime juice

Salt and pepper to taste

Cook edamame in salted boiling water 5 minutes. Drain and cool to room temperature.

Combine edamame, soymilk, the 2 tablespoons cilantro, garlic and chiles if using, in bowl of food processor.

Process until mixture is very smooth, about 3 minutes. Set aside.

Peel and pit avocado and place in medium mixing bowl. Add lime juice and mash with a fork, leaving small chunks.

Add edamame mixture and stir just to combine. Season with salt and pepper. Garnish with cilantro.

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This Tuscan-inspired soup is from www.butterball.com.

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