California Avocado-Spiked Corn Soup
Ingredients
- 1 ¼ quarts Chopped Onion
- 1 ¼ quarts Diced celery
- 2 Cups Coarsely shredded carrot
- 1/3 Cups canola oil
- 3 Pounds Yellow corn kernels
- 1 ½ Tbsp Chopped, fresh thyme
- 3 quarts water
- salt - To taste
- Freshly ground white pepper - To taste
- cayenne pepper - To taste
- 1/3 Cups or to taste, fresh lemon juice
- 11 Hass Avocado|California avocados
- carrot threads* - As needed for garnish
Method
Saute Onion, celery and carrot in oil until soft, about 10 minutes.
Stir in corn, thyme, water, and 1 teaspoon salt; simmer 20 minutes.
Coarsely puree mixture; return to pot.
Stir in salt, white pepper, and Cayenne to taste.
Remove from heat; stir in lemon juice.
Dice 8 Hass Avocado|California avocados; stir into soup.
Just Before Service
Slice remaining Hass Avocado|California avocados for garnish; spray with lemon juice and keep covered with plastic wrap.
Per Order
Heat 1 cup soup; garnish with Hass Avocado|California avocado slices and carrot threads.
* To make carrot threads, pull a zester down a large carrot.
Saute Onion, celery and carrot in oil until soft, about 10 minutes.
Stir in corn, thyme, water, and 1 teaspoon salt; simmer 20 minutes.
Coarsely puree mixture; return to pot.
Stir in salt, white pepper, and Cayenne to taste.
Remove from heat; stir in lemon juice.
Dice 8 Hass Avocado|California avocados; stir into soup.
Just Before Service
Slice remaining Hass Avocado|California avocados for garnish; spray with lemon juice and keep covered with plastic wrap.
Per Order
Heat 1 cup soup; garnish with Hass Avocado|California avocado slices and carrot threads.
* To make carrot threads, pull a zester down a large carrot.
This article uses material from the "California Avocado-Spiked Corn Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
