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California Avocado-Spiked Corn Soup

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Description Edit

Ingredients Edit

Directions Edit


Saute Onion, celery and carrot in oil until soft, about 10 minutes.

Stir in corn, thyme, water, and 1 teaspoon 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 8 California avocados; stir into soup.

Just Before Service

Slice remaining California avocados for garnish; spray with lemon juice and keep covered with plastic wrap.

Per Order

Heat 1 cup soup; garnish with California avocado slices and carrot threads.

  • To make carrot threads, pull a zester down a large carrot.

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See also Edit

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