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Avocado corn soup

I discovered the basis for this recipe on Gourmet via Epicurious several years ago and have since modified it to be less fussy but just as yummy. Sweet corn, onions, green chili, avocado, lime and cilantro are pureed to produce a creamy light green soup with lots of kick – the soup version of avocado salsa. I usually dip tortilla chips in or spoon some out of my bowl on to tacos.

Without the sour cream garnish (which I tend to omit because the soup is rich enough already) this recipe is vegan.

Also, although it’s full of fresh avocado, the soup has enough lime to keep it bright and fresh for a couple of days in the refrigerator, so there’s no need to wait for company to make yourself a pot!

2 large or 3 small ears corn – preferably white
2-3 garlic cloves, smashed
1 1/2 cup chopped (1 large) white or yellow onion
1 serrano chili, chopped
2 avocados
juice of 1-2 limes
1/4 c chopped cilantro (about 10 sprigs)
1/2 c chopped cilantro pureed with 1 tbsp olive oil or water and a dash of salt (optional garnish)
1/4 c sour cream, thinned with a bit of water (optional garnish)

Boil, roast or grill the corn, cut the kernels off and cut the cobs in thirds.

Roasted corn

Bring kernels, cobs, 4 cups water, garlic, 1 tsp salt and 1 cup onion to a boil in a large pot until liquid goes down by about a cup, about 20 minutes. Remove from heat and discard cob pieces.

Hand-blend the corn mixture along with the chili, cilantro and rest of onion until it’s as smooth as it’ll get. You can also use a regular blender. Cool to room temperature.

Gratuitous avocado photo

Quarter and add all but 1/2 of an avocado, 1 tsp salt and juice of 1 lime to the mixture. Hand-blend or blend until smooth. Adjust water to desired consistency and adjust lime and salt to taste. Cube the rest of the avocado and stir into soup.

Drizzle with pureed cilantro or thinned sour cream (optional). Serve at room temperature, chilled, or gently warmed.

Serves 6.