|Chilled Avocado Corn Soup|
I’m feeling lazy today. It is gray outside and though it is not raining, it feels like a rainy day. 90 degrees has disappeared and now it feels like 70. Usually this tempts me into baking cookies but my refrigerator is broken and I’m too disoriented to bake. The refrigerator repairman comes tonight and I am praying it is repairable as I really would hate to buy a new one.
2 ears of shucked corn
4 c water
1 ¼ c chopped white onion
1 smashed garlic clove (I say make it a big one)
1 serrano chile, stemmed, but not seeded, chopped
2 firm, but ripe Haas avocados
3 T fresh lime juice
¼ c crema (Mexican sour cream) or sour cream
Cut kernels from cob. Save cobs for broth but cut in half.
Combine kernels, cobs, 4 c water, ½ c onions, garlic and salt in pot. Bring to a boil and boil until liquid is reduced by a cup. This takes about 20 minutes. Cool broth and discard cob.
Puree mixture with remaining onions and chile in a blender but I don’t have one, so I use an immersion blender. Works great! Pour mixture through a fine mesh sieve placed over a large bowl. Press hard on solids to extract all broth. (You can now throw this delicious corn mixture away but don’t. In this house we waste no corn of any kind. I’ll show you what you can do with it tomorrow. It is sooo cool.)
Now halve, pit and peel one avocado. Along with the lime juice add to blender or use your immersion blender and puree until smooth. This is like magic.
Cover with plastic wrap placed directly on the surface of the soup. Chill.
NOW! Make your cilantro oil.
Or buy cilantro pesto and use the oil for your drizzle
1 c coarsely chopped fresh cilantro
¼ c olive oil
½ t salt
Combine cilantro, oil and salt in a large mixing cup. Using your favorite blender, puree this well. Now take this mixture and put through a fine mesh sieve which is place over another smaller cup and let it drain. Don’t press on it, but feel free to give it some good stirs to extract the oil. It is sooo good.
To assemble your soup:
Cut remaining avocado into pretty slices or using a melon baller make pretty little balls.
Ladle soup into a bowl. Place pretty avocado balls or slices on top. Drizzle with cilantro oil and a dollop of crema.