- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
1 medium onion, chopped
2 Fresh, Ripe California Avocados, peeled and seeded
1 Tbsp. fresh lemon juice, or more to taste
Cayenne pepper, to taste
Freshly ground white pepper, to taste
Salt, to taste
2 cup water
3/4 tsp. chopped fresh thyme
8 oz. yellow corn kernels
1 Tbsp. canola oil
1/4 cup coarsely shredded carrot
2 small celery stalks, diced
Carrot threads*, as needed for garnish
Directions
- Saute onion, celery and carrot in oil until soft, about 10 minutes.
- Stir in corn, thyme, water and a little 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 half of the avocados and stir into soup. Slice remaining avocado.
- Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.
