Edamame Dip

1/2 cup plus 2 tablespoons extra virgin olive oil
1 medium onion, sliced thinly
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 (16-ounce) package frozen shelled edamame
1 cup vegetable stock
Sea salt, to taste
1/2 teaspoons white pepper
2-3 stalks Celery and/or 1 medium tomato

For dip, heat 2 tablespoons olive oil in a sauté pan over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, 8 to 10 minutes. Stir in garlic, parsley and rosemary and cook until fragrant, about 2 minutes. Stir in edamame, followed by stock. Cook until beans are tender and liquid has reduced considerably, 8 to 10 minutes. Let cool slightly.

Pour edamame mixture into a blender. Take care as the ingredients are hot - keep your hand over the blender lid. Purée ingredients, gradually pouring in remaining half cup of olive oil. When completely puréed, add salt and pepper. Taste and adjust seasoning.

Pour dip into a serving bowl. Cover and chill until ready to serve.