California Avocado-Spiked Corn Soup

California Avocado-Spiked Corn Soup Recipe - A Tasty Journey to the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 10

Introduction

This California Avocado-Spiked Corn Soup is a delicious and creamy soup that is perfect for any time of year. The combination of fresh corn, California avocados, and a hint of lemon juice creates a flavorful and satisfying dish that is sure to impress your guests.

History

This recipe is a modern twist on traditional corn soup recipes, with the addition of creamy California avocados adding a unique and delicious flavor. Avocados are a staple in California cuisine, and their creamy texture and rich flavor make them a perfect addition to this soup.

Ingredients

1.25 qt (1.18 liter) Chopped onion
1.25 qt (1.18 liter) Diced celery
2 cup Coarsely shredded carrot
0.33 cup canola oil
3 lb (1.36 kg) Yellow corn kernels
1.5 tbsp Chopped, fresh thyme
3 qt (2.84 liter) water
salt - To taste
Freshly ground white pepper - To taste
cayenne pepper - To taste
0.33 cup or to taste, fresh lemon juice
11 california avocados
carrot threads* - As needed for garnish

How to prepare

Method.
In a pot, sauté onion, celery, and carrot in oil until soft, about 10 minutes.
Stir in corn, thyme, water, and 1 tsp salt; simmer for 20 minutes.
Coarsely puree the mixture and return it to the pot.
Stir in salt, white pepper, and cayenne to taste.
Remove from heat and stir in lemon juice.
Dice 8 California avocados and stir them into the soup.
Just before serving, slice the remaining California avocados for garnish, spray them with lemon juice, and keep them covered with plastic wrap.
Per order, heat 1 cup of soup and garnish it with California avocado slices and carrot threads.
To make carrot threads, pull a zester down a large carrot.

Variations

Add cooked chicken or shrimp for a protein boost.
Stir in a can of black beans for added fiber and protein.
Top the soup with crispy bacon or crumbled tortilla chips for added crunch.

Cooking Tips & Tricks

Be sure to sauté the onion, celery, and carrot until they are soft before adding the corn and water. This will help to develop the flavors in the soup.

- Puree the soup until it is smooth and creamy for the best texture.

- Adjust the seasonings to taste, adding more salt, pepper, or cayenne as needed.

- Garnish the soup with fresh California avocado slices and carrot threads for a beautiful presentation.

Serving Suggestions

Serve this soup as a starter for a dinner party or as a light lunch with a side salad. It pairs well with crusty bread or a grilled cheese sandwich.

Cooking Techniques

Be sure to sauté the vegetables until they are soft before adding the corn and water.

- Puree the soup until it is smooth and creamy for the best texture.

Ingredient Substitutions

You can use frozen corn kernels if fresh corn is not available.

- Olive oil can be used in place of canola oil.

- Regular avocados can be used if California avocados are not available.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish the soup with fresh California avocado slices and carrot threads for a beautiful presentation. - Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of fresh herbs.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- Serve with a side of crusty bread or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat gently on the stove, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 9g

- Sugars: 8g

Fats

- Total Fat: 18g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 30%

- Calcium: 4%

- Iron: 6%

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This California Avocado-Spiked Corn Soup is a nutritious and delicious dish that is high in fiber, vitamins, and minerals. The creamy avocado adds healthy fats and a rich flavor to the soup.

Summary

This California Avocado-Spiked Corn Soup is a delicious and nutritious dish that is perfect for any time of year. The creamy avocado adds a rich flavor and healthy fats to the soup, making it a satisfying and flavorful meal. Serve this soup as a starter or a light lunch for a delicious and satisfying meal.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for California Avocado-Spiked Corn Soup. It was a warm summer day, and I had just finished browsing through a farmers market in the heart of Los Angeles. The vibrant colors and fresh produce had inspired me to create something new and exciting in my kitchen. As I walked past a stand overflowing with ripe avocados and sweet corn, a friendly vendor caught my eye and began telling me about a delicious soup recipe that combined the two ingredients in a unique and flavorful way.

Intrigued by the idea of blending creamy avocados with sweet corn, I eagerly listened as the vendor shared the recipe with me. He explained that the soup was a popular dish in California, where avocados and corn were abundant and widely used in traditional cuisine. The combination of the rich, buttery avocados with the sweet, juicy corn created a velvety and satisfying soup that was both refreshing and comforting.

After purchasing a few avocados and ears of corn from the vendor, I hurried home to recreate the recipe in my own kitchen. I gathered the necessary ingredients – avocados, corn, onions, garlic, chicken broth, and a few spices – and set to work chopping, sautéing, and blending. As the soup simmered on the stove, the fragrant aroma of garlic and onions filled the air, mingling with the sweet scent of fresh corn and the earthy richness of ripe avocados.

When the soup was finally ready, I carefully ladled it into bowls and garnished it with a dollop of sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice. I took a tentative sip, savoring the creamy texture and bold flavors that danced on my taste buds. The soup was a revelation – smooth and velvety, with a perfect balance of sweet and savory notes that made it irresistible.

I knew I had stumbled upon a truly special recipe, one that would become a staple in my kitchen for years to come. Over time, I made the soup for family gatherings, dinner parties, and quiet nights at home. Each time I served it, I received rave reviews and requests for the recipe, which I gladly shared with anyone who wanted to try it for themselves.

As the years passed, I continued to perfect the recipe, tweaking the ingredients and seasonings to suit my own tastes and preferences. I experimented with adding different herbs and spices, adjusting the consistency to make it thicker or thinner, and even serving it chilled on hot summer days. No matter how I prepared it, the soup never failed to impress and delight those who tasted it.

Now, as I sit in my cozy kitchen, surrounded by the comforting smells of simmering soup and freshly baked bread, I can't help but feel grateful for the serendipitous moment that led me to discover this delicious recipe. It has become more than just a dish I make – it is a memory, a connection to the vibrant flavors and culinary traditions of California, and a reminder of the joy that comes from sharing good food with loved ones.

So, if you ever find yourself in need of a new and exciting soup recipe, look no further than this California Avocado-Spiked Corn Soup. It is sure to warm your heart and nourish your soul, just as it has done for me countless times before. Enjoy!