California Avocado Spiked Corn Soup
Comforting corn soup gets a kick from Fresh California Avocados, white pepper and cayenne pepper.
Yield: 1 Quart
||medium onion, chopped
||small celery stalks, diced
||coarsely shredded carrot
||yellow corn kernels
||chopped fresh thyme
||Salt, to taste
||Freshly ground white pepper, to taste
||Cayenne pepper, to taste
||fresh lemon juice, or more to taste
||ripe, Fresh California Avocados, peeled and seeded
||Carrot threads*, as needed for garnish
Remember to check the label when you shop.
California Avocados are NOW in season! Learn More
- Sauté onion, celery and carrot in oil until soft, about 10 minutes.
- Stir in corn, thyme, water and a little 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 half of the avocados and stir into soup. Slice remaining avocado.
- Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.
Stir in diced roast chicken or turkey for a main-meal entrée.
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.