Name: California Avocado Spiked Corn Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
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.

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California Avocado Spiked Corn Soup

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