California Avocado-Spiked Corn Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
24 servings

This soup features yellow corn, chopped fresh thyme, white pepper, cayenne and California avocados to create a bright and lively taste.

Ingredients

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

Steps

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 

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