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 tender, about 10 minutes. Drain and reserve.

Return saucepan to the stove and heat oil over medium heat. Add shallots and garlic; cook until softened, about 4 to 5 minutes. Pour in water, broth and reserved edamame; bring to a boil. Reduce heat to medium and simmer 10 minutes until edamame are very tender. Remove from heat and cool 10 minutes. Puree soup in a blender with the avocado in 2 to 3 batches until smooth. Transfer to a bowl and stir in juice, salt and pepper. Mix well. Refrigerate soup until well chilled, about 2 hours.

Meanwhile, preheat oven to 400°F. Arrange bread cubes in a single layer on a large baking sheet. Bake until lightly golden and crisp, 8 or 9 minutes. Remove from the oven and cool 10 minutes.

Divide soup among 6 bowls and top each with some of the croutons.