First, let me just say, Mmmmmm! We all loved this soup. The flavors are clean and fresh and light, and with a lovely little spicy kick. I don’t like things too spicy, so I did cut back on the heat from the original. Also, I don’t eat raw onions. But for a really good Mexican soup, this is the one to try.
Fresh corn soup topped with roasted corn guacamole
Roasted corn guacamole
2 cups frozen corn, defrosted
1 tablespoon olive oil
salt and black pepper
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1/2 jalapeno, stemmed, seeded, finely chopped
1 avocado, pitted, chopped
3 cups frozen corn, defrosted
2 tablespoons olive oil
1 clove garlic, crushed
1/2 red onion, chopped
1/2 jalapeno, stemmed, chopped
salt and pepper
1 1/2 cups chicken broth
Roast the corn for the guacamole: Preheat oven to 450 degrees F. Prepare a baking sheet by lining it with foil. Put the corn kernels on the baking sheet and toss with oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. You want the corn to caramelize and get a little crunchy. Remove from oven and set aside.
Prepare the corn for the soup: Put the kernels in a blender. Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeno. Season with salt and pepper and saute until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth.
Pour the corn puree into the soup pot. Slowly whisk in the chicken broth. Bring to a boil, decrease the heat to simmer, cover, and cook for 15 minutes.
In a bowl, combine the roasted corn, cilantro, lime zest and juice, and jalapeno. Gently stir in the avocado. Season with salt and pepper.
Ladle the soup into a bowl. Place a generous spoonful of the guacamole in the center of the bowl. Makes 4 servings.
Just a quick note thanking all who have contributed thus far to the next edition of Presto Pasta Nights #114, which I am hosting. If you want to join the party, send me your recipe at tfree123(at)comcast(dot)net and a cc to ruth(at)4everykitchen(dot)com. Deadline for all entries is Thursday, May 21, at 8pm Eastern Time.