LibreRecipes

Fresh Corn Soup Topped with Roasted Corn Guacamole

Info

Rating

Calories

374.0

Protein

10.0

Sodium

1324.0

Fat

21.0

Description

I really love this soup. The flavors will remind you of corn chowder, but the texture is much lighter. The soup is bright and fresh and can be made year-round since it tastes just as good when using frozen corn as it does when using fresh.

Ingredients

Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted

1 tablespoon olive oil

Salt and black pepper

1 tablespoon finely chopped red onion

2 tablespoons fresh cilantro, finely chopped

1 lime, finely grated zest and juice

1 jalapeño, stemmed and seeded, finely chopped

1 avocado, pitted and chopped

Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted

2 tablespoons olive oil

1 clove garlic, crushed

1/2 red onion, chopped

1 jalapeño, stemmed and chopped

Salt and black pepper

1 1/2 cups chicken broth

Cilantro sprigs, to garnish

Directions

Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
Put the kernels (fresh or frozen and defrosted) in a blender.
Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)
Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.
In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.
Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

Fresh Corn Soup Topped with Roasted Corn Guacamole

Info

Description

Ingredients

Directions

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