Corn and California Avocado are two of the Golden State’s staples and they pair beautifully. I’ve brought the two together in this warm, savory soup perfect for a cool autumn evening.
This recipe starts by making a simple stock infused with corn cobs, onion, celery, garlic, jalapeno, bay, parsley, black pepper and coriander. The stock has many of the same ingredients as the soup, so it really helps to amplify flavors. Next, cook onion, garlic and jalapeno in a mix of butter and extra virgin olive oil until tender. You then stir in corn kernels and the corn stock, and simmer for just ten minutes to let the flavors mix and mingle. To finish, add one diced California Avocado and blend up everything until smooth. Garnished with corn kernels, parsley and olive oil, this creamy soup is sweet, savory and so satisfying!
A ripe California Avocado is used in this recipe mainly for texture. The blended fruit provides body to the soup while complimenting the other flavors. You get that silky, creamy texture without the use of dairy! If you want to make this recipe 100% vegan, use all extra virgin olive oil instead of part oil and part butter.
Here’s a quick tip on how to easily cut corn off the cob. Start with a angel food cake pan (preferably with a removable bottom). Place the stem end of the cooked corn in the middle hole of the pan, so the corn is standing upright in the center. Using a sharp knife, cut corn from top to bottom. As you are cutting the corn, the kernels will fall down into the well of the cake pan. Once you are done cutting the corn, reserve the cobs for the stock, and lift the kernels from the pan. This method makes it easy to contain the kernels as they fall from the cob!
Making stock at home is super easy! You start by browning the aromatics vegetables in a mix of butter and olive oil. Then add water along with the rest of the flavorings (cobs, herbs and spices), and simmer for an hour and half. After that, you just strain the stock and it’s ready to use for the soup. If you don’t have the time to make stock, you can simply use store bought chicken or vegetable stock. The soup will still be tasty, but you won’t get as much corn flavor in the end.