John Myers
Corn and Avocado Soup
The perfect corn and avocado soup recipe with a picture and simple step-by-step instructions.
- 140 g 1 kleine Dose Mais / Abtropfgewicht
- 200 g 1 reife Avocado
- 0,5 tbsp Lemon juice
- 50 g 1 Zwiebel
- 1 tbsp Corn oil
- 600 ml Chicken broth (3 teaspoons instant broth)
- 2 tbsp Cooking cream
- 2 tbsp Milk
- 1 tbsp Butter
- 0,5 tsp Chilli flakes
- 0,5 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- Mint leaves for garnish
- Put the corn in a kitchen sieve and drain well. Peel onion and chop finely. Halve the avocado, remove the stone and remove the pulp from the skin with a small spoon. Mix the pulp with lemon juice (½ tbsp). Heat corn oil (1 tbsp) in a saucepan, fry the onion cubes in it and deglaze / pour in the chicken stock (600 ml). Add the avocado pulp and finely puree the soup with the hand blender. Add the corn and add / fold in the cooking cream (2 tbsp), milk (2 tbsp) and butter (1 tbsp) and mix with chilli flakes (½ teaspoon), mild curry powder (½ teaspoon 9, coarse sea salt from the mill (2 big pinches) Season the colored pepper from the mill (2 big pinches) and sugar (1 big pinch), simmer for 5 – 6 minutes and serve hot, garnished with mint
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