California Avocado Spiked Corn Soup Recipes

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CALIFORNIA AVOCADO SPIKED CORN SOUP

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13



California Avocado Spiked Corn Soup image

Steps:

  • Saute 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.

1 medium onion, chopped
2 Fresh, Ripe California Avocados, peeled and seeded
1 Tbsp. fresh lemon juice, or more to taste
Cayenne pepper, to taste
Freshly ground white pepper, to taste
Salt, to taste
2 cup water
3/4 tsp. chopped fresh thyme
8 oz. yellow corn kernels
1 Tbsp. canola oil
1/4 cup coarsely shredded carrot
2 small celery stalks, diced
Carrot threads*, as needed for garnish

COLD AVOCADO-CORN SOUP

Provided by Florence Fabricant

Categories     easy, lunch, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8



Cold Avocado-Corn Soup image

Steps:

  • Split one of the avocados, remove the pit, peel and dice it. Place it in a food processor with the lime juice. Process until smoothly pureed.
  • Place the avocado puree in a saucepan. Stir in the stock. Bring to a simmer. Stir in the corn and jalapeno pepper and cook five minutes.
  • Split the second avocado and remove the pit and the peel. Quarter the halves and slice them thin. Add the sliced avocado to the soup. Remove from the heat, cover and refrigerate until cold. To serve, check seasoning and add the coriander. Serve with tortilla chips on the side.

2 ripe Haas avocados
1/2 cup fresh lime juice
6 cups defatted chicken stock
Kernels from 6 ears fresh corn on the cob
1 jalapeno pepper, seeded and minced
Salt to taste
2 tablespoons chopped coriander leaves
Baked white corn tortilla chips

COLD AVOCADO CORN SOUP WITH CILANTRO OIL

Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

Categories     Soup/Stew     Fruit     Herb     Vegetable     Freeze/Chill     Avocado     Corn     Summer     Chill     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16



Cold Avocado Corn Soup With Cilantro Oil image

Steps:

  • Make soup:
  • Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
  • Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
  • Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
  • Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
  • Prepare cilantro oil while soup chills:
  • Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
  • Assemble soup:
  • Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
  • Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
  • Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

For soup
1 fresh or frozen ear of corn, shucked
4 cups plus 2 tablespoons water
1 garlic clove, smashed
1 1/2 teaspoons salt
1 1/4 cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
2 firm-ripe California avocados (1 to 1 1/4 lb total)
3 tablespoons fresh lime juice
1/4 cup crema or sour cream
For cilantro oil
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon salt
Special Equipment
a 3/4-inch melon-ball cutter

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