California Avocado-Spiked Corn Soup

HomeRecipesDietDairy FreeCalifornia Avocado-Spiked Corn Soup

Nutrition Facts

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Nutrition information
per serving

Calories 250

Total Fat 18g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 0mg

Sodium 125mg

Total Carbs 25g

Dietary Fiber 9g

Total Sugars 5g

Protein 4g

Potassium 774mg

Vitamin A 2077 IU; Vitamin C 19 mg; Calcium 38 mg; Iron 1 mg; Vitamin D 0 IU; Folate 113 mcg; Omega 3 Fatty Acid 0.4 g

% Daily Value*: Vitamin A 40%; Vitamin C 30%; Calcium 4%; Iron 6% *

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 24

Ingredients
Instructions

1 1/4 quarts chopped onion 1 1/4 quarts diced celery 2 cups coarsely shredded carrot 1/3 cup canola oil 3 lb. yellow corn kernels 1 1/2 Tbsp. chopped fresh thyme 3 qt. water As needed Salt - To taste As needed Freshly ground white pepper, to taste As needed Cayenne pepper, to taste 1/3 cup fresh lemon juice, or to taste 11 ripe, Fresh California Avocados As needed Carrot threads* - As needed for garnish

Method

Saute onion, celery and carrot in oil until soft, about 10 minutes.
Stir in corn, thyme, water, and 1 teaspoon 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 8 California Avocados; stir into soup.

Just Before Service

Slice remaining California Avocados for garnish; spray with lemon juice and keep covered with plastic wrap.

Per Order

Heat 1 cup soup; garnish with California Avocado slices and carrot threads.

*To make carrot threads, pull a zester down a large carrot.

Serving Size = 1 Cup

*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.