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Chilled Avocado Corn Soup

  • Author: adapted from the yellow Gourmet cookbook

Ingredients

Scale

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


Instructions

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.