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Avocado-Spiked Corn Soup

This coarsely pureed corn soup has a cayenne zing, enhanced with sweet cubes of fresh avocado.

At a glance
Main Ingredient
Cuisine Type
American
Menu Part
Soup
Serves
24
Yield: 24

Ingredients

1⁄3 cup canola oil
1 lb. 8 oz. chopped onion
1 lb. 4 oz. diced celery
8 oz. shredded carrots
3 lb. yellow corn kernels
1 1⁄2 tbsp. chopped fresh thyme
3 qts. water
Salt, to taste
Freshly ground white pepper, to taste
Cayenne pepper, to taste
1⁄3 cup fresh lemon juice
11 California avocados
Carrot threads, for garnish

Methods/Steps

1. Heat oil in saucepot. Sauté onion, celery, and shredded carrots until soft, about 10 min.

2. Stir in corn, thyme, water, and 1 tsp. salt; simmer 20 min.

3. Coarsely puree mixture in blender or through foodmill; return to pot. Stir in salt, white pepper, and cayenne; heat through.

4. Remove from heat; stir in lemon juice.

5. Dice 8 avocados; stir into soup. Slice remaining avocados. Use with carrot threads to garnish soup.

Related Terms:

American, Soup

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