California Avocado and Corn Soup

Serves: 4


2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
3/4 cup medium yellow onion chopped
1 clove garlic chopped
kosher salt
freshly ground black pepper
Reserved fresh corn kernels (see make-ahead Corn Broth recipe below)
4 cups corn stock (or chicken or vegetable stock)
1 ripe, Fresh California Avocado peeled, seeded and chopped
Parsley leaves for garnish
Corn Broth (see make-ahead recipe below)
Corn Broth Ingredients
2 ears corn husks and silks removed
1 Tbsp. unsalted butter
1/2 Tbsp. extra virgin olive oil
1 celery stalk chopped
1 jalapeno chopped
5 cups water
1 fresh bay leaf
4 parsley sprigs
1 1/2 tsp. black peppercorns toasted
1 tsp. coriander seeds toasted

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit