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California Avocado Spiked Corn Soup

California Avocado Spiked Corn Soup
Total time:

45 min

Prep time:

15 min

Cook time:

30 min

Comforting corn soup gets a kick from Fresh California Avocados, white pepper and cayenne pepper.

Yield: 1 Quart

ingredients

Serving Size: 4

1 medium onion, chopped
2 small celery stalks, diced
1/3 cups coarsely shredded carrot
1 Tbsp. canola oil
8 oz. yellow corn kernels
3/4 tsp. chopped fresh thyme
2 cup water
As needed Salt, to taste
As needed Freshly ground white pepper, to taste
As needed Cayenne pepper, to taste
1 Tbsp. fresh lemon juice, or more to taste
2 ripe, Fresh California Avocados, peeled and seeded
As needed Carrot threads*, as needed for garnish

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

  1. Sauté onion, celery and carrot in oil until soft, about 10 minutes.
  2. Stir in corn, thyme, water and a little salt; simmer 20 minutes.
  3. Coarsely puree mixture; return to pot.
  4. Stir in salt, white pepper and cayenne to taste.
  5. Remove from heat; stir in lemon juice.
  6. Dice half of the avocados and stir into soup. Slice remaining avocado.
  7. Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.

Serving Suggestions:
Stir in diced roast chicken or turkey for a main-meal entrée.

Beverage Pairings:
Try with a glass of Pinot Noir.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

To make carrot threads, pull a zester down a large carrot.

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