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CALIFORNIA AVOCADO SPIKED CORN SOUP
This recipe is
- Low Sodium
Rating4 of 5 3
3 Ratings | 0 Comments
Recipe Provided By the California Avocado Commission
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
- 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.
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%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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