California Avocado-Spiked Corn Soup
This soup features yellow corn, chopped fresh thyme, white pepper, cayenne and California avocados to create a bright and lively taste.
11⁄4 qt. chopped onion
11⁄4 qt. diced celery
2 cups coarsely shredded carrots
1⁄3 cup canola oil
3 lb. yellow corn kernels
11⁄2 tbsp. chopped fresh thyme
3 qt. water
1 tsp. salt, plus additional salt to taste
Freshly ground white pepper to taste
Cayenne pepper to taste
1⁄3 cup lemon juice
11 California avocados
1. Sauté onion, celery and carrots in oil until soft, about 10 minutes. Stir in corn, thyme, water and 1 teaspoon salt; simmer 20 minutes.
2. Coarsely purée mixture; return to pot. Stir in salt, white pepper and cayenne pepper to taste.
3. Remove from heat; stir in lemon juice. Dice 8 avocados; stir into soup. Meanwhile, slice remaining avocados, spray with lemon juice and cover with plastic.
4. For service, heat 1 cup soup; garnish with avocado slices and carrot threads, if desired.
Recipe by California Avocado Commission