Melt the butter in a heavy pot and cook the onions. Once they've wilted, add the flour and mix well.
Add the water a little at a time, mixing each time. Add the soup stock.
Add the edamame and simmer on medium heat until softened.
Once the edamame has softened, transfer to a blender and puree into a paste.
Transfer the puree to the pot. Pour the milk into the blender, cleaning off the sides of the container with the milk.
Heat again. Add the bay leaf and heavy cream, and flavor with salt and pepper. Cool in the refrigerator until well chilled.
Pout into your serving dish, and garnish with heavy cream (not listed).
Story Behind this Recipe
I wanted to make a cold soup for serving guests in the summer, so I tried using the summer vegetable edamame. As I was outside of Japan, I couldn't get fresh edamame, just frozen. This is a soup that will give you a chance to really enjoy the flavor of edamame.
This amount makes enough for 8-10 servings in small glass serving dishes.