Name: Fresh Corn Soup Topped with Roasted Corn Guacamole
Yield: 4
Ingredients: Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted -; 2 tbsp. olive oil -; 1 clove garlic -; 1/2 red onion -; 1 jalapeño -; Salt -; Black pepper -; 1 1/2 c. chicken broth -; Roasted Corn Guacamole, to garnish -; Cilantro sprigs, to garnish -

Fresh Corn Soup Topped with Roasted Corn Guacamole

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Fresh Corn Soup Topped with Roasted Corn Guacamole

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

2. 2 tbsp. olive oil -

3. 1 clove garlic -

4. 1/2 red onion -

5. 1 jalapeño -

6. Salt -

7. Black pepper -

8. 1 1/2 c. chicken broth -

9. Roasted Corn Guacamole, to garnish -

10. Cilantro sprigs, to garnish -

How to cook deliciously - Fresh Corn Soup Topped with Roasted Corn Guacamole

1. Stage

Put the kernels (fresh or frozen and defrosted) in a blender.

2. Stage

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.)

3. Stage

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.

4. Stage

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.