Avocado and Corn Soup - California Avocados

HomeRecipesOtherBlogger RecipesCalifornia Avocado and Corn Soup

Total Time: 2 h 30 min

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Cook Time: 2 h

Prep Time: 30 min

Corn and California Avocado are two of the Golden State’s staples and they pair beautifully. I’ve brought the two together in this warm, savory soup perfect for a cool autumn evening.

This recipe starts by making a simple stock infused with corn cobs, onion, celery, garlic, jalapeno, bay, parsley, black pepper and coriander. The stock has many of the same ingredients as the soup, so it really helps to amplify flavors. Next, cook onion, garlic and jalapeno in a mix of butter and extra virgin olive oil until tender. You then stir in corn kernels and the corn stock, and simmer for just ten minutes to let the flavors mix and mingle. To finish, add one diced California Avocado and blend up everything until smooth. Garnished with corn kernels, parsley and olive oil, this creamy soup is sweet, savory and so satisfying!

A ripe California Avocado is used in this recipe mainly for texture. The blended fruit provides body to the soup while complimenting the other flavors. You get that silky, creamy texture without the use of dairy! If you want to make this recipe 100% vegan, use all extra virgin olive oil instead of part oil and part butter.

Here’s a quick tip on how to easily cut corn off the cob. Start with a angel food cake pan (preferably with a removable bottom). Place the stem end of the cooked corn in the middle hole of the pan, so the corn is standing upright in the center. Using a sharp knife, cut corn from top to bottom. As you are cutting the corn, the kernels will fall down into the well of the cake pan. Once you are done cutting the corn, reserve the cobs for the stock, and lift the kernels from the pan. This method makes it easy to contain the kernels as they fall from the cob!

Making stock at home is super easy! You start by browning the aromatics vegetables in a mix of butter and olive oil. Then add water along with the rest of the flavorings (cobs, herbs and spices), and simmer for an hour and half. After that, you just strain the stock and it’s ready to use for the soup. If you don’t have the time to make stock, you can simply use store bought chicken or vegetable stock. The soup will still be tasty, but you won’t get as much corn flavor in the end.

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Serves: 4

Ingredients
Instructions

2 Tbsp. unsalted butter 2 Tbsp. extra virgin olive oil 3/4 cup medium yellow onion, chopped 1 clove garlic, chopped kosher salt freshly ground black pepper Reserved fresh corn kernels (see make-ahead Corn Broth recipe below) 4 cups corn stock (or chicken or vegetable stock) 1 ripe, Fresh California Avocado, peeled, seeded and chopped Parsley leaves, for garnish Corn Broth (see make-ahead recipe below) Corn Broth Ingredients 2 ears corn, husks and silks removed 1 Tbsp. unsalted butter 1/2 Tbsp. extra virgin olive oil 1 celery stalk, chopped 1 jalapeno, chopped 5 cups water 1 fresh bay leaf 4 parsley sprigs 1 1/2 tsp. black peppercorns, toasted 1 tsp. coriander seeds, toasted

California Avocado and Corn Soup Instructions

Warm butter and olive oil in a medium pot over medium heat. Add the onion, garlic, jalapeno, pinch of salt and a few grinds of black pepper. Let cook, stirring frequently, until vegetables are soft (about 4 to 5 minutes).
Stir in the reserved corn kernels (not the ones you are saving for garnish!), and let cook for 2 minutes.
Pour in corn stock, bring the mixture to a boil, reduce heat and simmer for 10 minutes.
Transfer soup to a blender along with the avocado. Carefully blend (start low and work to high speed) the soup until smooth.
Return the soup back to the pot, return to low heat and season to taste with salt.
To serve, divide soup between 4 bowls and top with corn kernels, parsley leaves, a drizzle of extra virgin olive oil and freshly ground black pepper.

Corn Broth Instructions

Cut corn off the cob into a large bowl (check out the tip above). Reserve cobs. Measure out 1/2 cup raw corn kernels and save for garnish. Set aside remaining kernels.
Add warm butter and olive oil in a medium pot over medium-high heat.
Add the onion, celery, garlic and jalapeno, and cook, stirring occasionally, until the vegetables develop some golden brown spots (about 6 minutes).
Stir in water, bay leaf, parsley, black pepper and coriander seeds, then bring to a boil. Reduce heat to low, and let simmer gently for 1 1/2 hours. Don’t stir.
Pour stock through a fine mesh basket strainer into a clean bowl or big measuring cup. Discard solids.

*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.