Creamy Garlic & Edamame Soup

From eatingwelllivingthin. I've only ever had steamed edamame with course salt in Vancouver (so yummy), and haven't had it since - so this recipe definitely had my curiosity piqued.

Gorgeous pistacio colour, smooth, but slightly textured - I didn't quite know what the heck I was eating, but enjoyed it nonetheless.

2 tbsp olive oil
4 cloves garlic, peeled
2 bay leaves
4 cups shelled edamame, divided
Two 14-ounce cans low-sodium chicken or vegetable broth
1/4 tsp red pepper flakes
1/2 tsp sugar
Dash freshly grated nutmeg
Kosher salt and black pepper to taste
1/2 cup fat free half & half (who has ever heard of this? I used my usual soy milk)

Heat the oil in a large saucepan over medium-low heat. Add the whole garlic cloves and bay leaves and cook, stirring occasionally, for 10 minutes or until softened and golden. Add 3 1/2 cups Edamame and cook, stirring occasionally, for 5 minutes. Add the broth, red pepper flakes, sugar, nutmeg and salt and pepper. Bring to a boil over high heat. Reduce the heat to low and simmer, covered for 25 minutes.

Remove and discard the bay leaves. In a blender or food processor, blend or process the soup in batches until smooth. Return the soup to the saucepan over medium-low heat. Stir in the cream and and heat through, but do not let it boil. Garnish each serving with the reserved whole edamame. (I would omit this part next time, and simply sprinkle with toasted nuts, or even toasted soy nuts, for texture.