Avacado And Corn Soup – Mexican Soup
No. of Servings: makes 5 to 6 servings
Preparation time: 50 minutes to 1 hour
Cooking time: 2 and half hours
Ingredients for soup:
1 fresh corn or a frozen ear of corn or 14.5 ounces of corn, shucked
4 cups of water and two separate tablespoons of water
1 1/2 teaspoons of coarse salt
1 garlic clove crushed
2 firm-ripe California avocados
1 1/4 to 1 ½ cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped, do not de seed
1/4 cup sour cream or crema
3 tablespoons fresh lime juice
Basil leaves or mint to granish
To make the cilantro oil:
- 1 cup coarsely chopped pieces of fresh cilantro
- ¼ cup olive oil
- 1/2 teaspoon coarse salt to taste
Directions to make the soup:
- Roast the corn on a rack of a gas burner over high heat, and remember to turn occasionally with tongs. Do this until the kernels are charred in some spots, for approximately 4 to 5 minutes. Another option is to heat a dry and well used cast-iron skillet and then proceed to roast the corn over moderately high heat while turning occasionally. Do this for about 10 minutes. Next transfer the cooked corn to a cutting board and once it is cool enough to be handled cut the kernels from the cob with a sharp cutter or knife and finally cut the cob into thirds.
- Bring the kernels, the cob pieces, garlic, salt, 4 cups water and 1/2 cup onion to boil in a big saucepan. Boil the mixture until the liquid is reduced to little less than 3 cups. Let it boil for about 15 to 20 minutes. Then remove it from the heat and leave to cool, with the lid left off. Discard the cob pieces.
- Next purée the corn mixture along with the chile and the rest of the 3/4 cup onion in a blender. Once done pour the contents through a finely meshed sieve into a bowl. Press down hard on the contents and then discarding the rest of the solids. Return the broth to a fresh clean blender.
- Proceed to next quarter, pit, and peel the avocado and then add this to a blender with about 2 tablespoons of fresh lime juice and purée the ingredients until a smooth consistency is achieved. Transfer the soup to a fresh bowl and cover the surface with a foil or a plastic wrap. Once the bowl is covered with a plastic wrap then chill the soup for at least 45 minutes to 1 hour. Pour the cilantro oil along with the avocado and toss. Mix the cream, 2 tbsp of water and salt and mix the contents. Garnish and serve.