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CALIFORNIA AVOCADO-SPIKED CORN SOUP
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Mediterranean Foods Alliance - An OldWays Program
California Avocado-Spiked Corn Soup

Recipe Provided By

Ingredients

  • 1.250 1 ¼
    quarts Chopped onion
  • 1.250 1 ¼
    quarts Diced celery
  • 2.000 2 cups
    Coarsely shredded carrot
  • 0.333 ⅓ cup
    Canola oil
  • 3.000 3 lbs.
    Yellow corn kernels
  • 1.500 1 ½ Tbsp.
    Chopped, fresh thyme
  • 3.000 3 qt.
    Water
  • 0.000
    Salt - To taste
  • 0.000
    Freshly ground white pepper - To taste
  • 0.000
    Cayenne pepper - To taste
  • 0.333 ⅓ cup
    or to taste, Fresh lemon juice
  • 11.000 11
    California Avocados
  • 0.000
    Carrot threads* - As needed for garnish

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Instructions

  1. Method
  2. Saute onion, celery and carrot in oil until soft, about 10 minutes.
  3. Stir in corn, thyme, water, and 1 teaspoon salt; simmer 20 minutes.
  4. Coarsely puree mixture; return to pot.
  5. Stir in salt, white pepper, and cayenne to taste.
  6. Remove from heat; stir in lemon juice.
  7. Dice 8 California Avocados; stir into soup.
  8. Just Before Service
  9. Slice remaining California Avocados for garnish; spray with lemon juice and keep covered with plastic wrap.
  10. Per Order
  11. Heat 1 cup soup; garnish with California Avocado slices and carrot threads.
  12. *To make carrot threads, pull a zester down a large carrot.

Serving Size = 1 Cup

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Nutrition information per serving

Nutrition Information Per Serving: Calories 250; Total Fat 18 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 11 g); Cholesterol 0 mg; Sodium 125 mg; Potassium 774 mg; Total Carbohydrates 25 g; Dietary Fiber 9 g; Total Sugars 5 g; Protein 4 g; Vitamin A 2077 IU; Vitamin C 19 mg; Calcium 38 mg; Iron 1 mg; Vitamin D 0 IU; Folate 113 mcg; Omega 3 Fatty Acid 0.4 g % Daily Value*: Vitamin A 40%; Vitamin C 30%; Calcium 4%; Iron 6% *

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