Yield: 6 servings 16 oz. bag of frozen, shelled edamame 1 Tbsp. extra virgin olive oil ½ cup chopped shallots 2 garlic cloves, minced 3 cups water 2 cups low sodium chicken broth 1 Hass avocado, peeled and seeded 1 Tbsp. fresh lime juice 1¼ tsp. salt ¼ tsp. ground black pepper 4 oz. French bread, cut into ½” cubes In a 6-qt. saucepan over high heat, bring 2 qt. lightly salted water to a boil. Add edamame; return to a boil and cook until ...
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