Edamame Soup With Feta Croutons
- 3/4 cup chopped sweet onion
- 4 teaspoons canola oil
- 1 cup thinly sliced carrot
- 2 cloves garlic, minced
- 2 14-ounce can reduced-sodium vegetable broth
- 1 12-ounce package frozen sweet soybeans (edamame)
- 1 1/2 teaspoons snipped thyme
- 1 egg white
- 1 tablespoon water
- 1/2 cup panko (Japanese-style) bread crumbs
- 4 ounces reduced-fat feta cheese, cut into 3/4-inch cubes
- Thyme leaves (optional)
- In a saucepan cook onion in 2 teaspoons of the hot oil over medium heat 5 minutes, stirring occasionally.
- Add carrot and garlic and cook and stir for 1 minute.
- Add broth and edamame and simmer, uncovered, 5 minutes.
- Stir in thyme.
- For feta croutons, in a bowl beat egg white and the water until frothy.
- Place bread crumbs in another bowl.
- Dip feta cubes, one at a time, into egg white mixture to coat.
- Allow excess egg white mixture to drip off.
- Coat feta cubes in bread crumbs.
- In a skillet heat the remaining 2 teaspoons oil over medium-high heat.
- Add feta cubes and cook for 2 to 3 minutes, turning to brown all sides of cubes.
- Drain feta croutons on paper towels.
- Top each serving with feta croutons and thyme leaves.