California Avocado Spiked Corn Soup Food

COLD AVOCADO CORN SOUP WITH CILANTRO OIL

Steps:

• Make soup:
• Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
• Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
• Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
• Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
• Prepare cilantro oil while soup chills:
• Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
• Assemble soup:
• Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
• Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
• Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

CHILLED AVOCADO SOUP

Steps:

• Right before serving in a food processor puree the broth, garlic, lime juice and 1 of the avocados; season well to taste with salt and cayenne pepper.
• Add ice water to thin the soup to the texture you like. Chill the soup while you peel and cut remaining avocado into small dice. Fold the diced avocado into the base and adjust the seasoning.
• To serve, ladle soup into chilled bowls and garnish with cilantro, chives and a dollop of yogurt in the center or each portion.

AVOCADO SOUP

Steps:

• Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
• Stir together corn kernels with all other ingredients in a small bowl.

SOPA DE MILHO CORN SOUP

Steps:

• In a small glass bowl, combine the shrimp, chile, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve.
• In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering. Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa.

SPICY CORN SOUP

Steps:

• Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
• Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

SWEET CORN SOUP WITH AVOCADO CREAM AND CILANTRO

Steps:

• Heat a large saucepan over medium heat for 1 minute. Add the butter, and when it foams, add the potato, onion, chile, and thyme. Reduce the heat to low, and cook about 10 minutes, until the onion is translucent and the potatoes release their starch and appear creamy.
• Turn the heat to high, and add the corn, cilantro sprigs, the jalapeño, 1 1/2 teaspoons salt, and some pepper. Stir to coat the corn in the butter, onion, and potato mixture. Pour 10 cups of water into the pot and bring to a boil, stirring occasionally. Turn the heat down to low, and simmer about 30 minutes, until the corn and potatoes are tender but not mushy.
• Meanwhile, purée the avocado and crème fraîche in a food processor until smooth. Season with the lime juice, salt, and pepper to taste.
• Strain the soup over a large bowl, and discard the chile de árbol. Put half the corn mixture into the blender with 1/2 cup of the liquid. (You will need to purée the soup in batches.) Process at the lowest speed until the corn is puréed. Then, pour in 1 cup of liquid. Turn the speed up to high, and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream. Blend at least a minute, until the soup is completely smooth. Transfer to a container, and repeat with the second half of the soup. (You may not need all the liquid.) Taste the soup for balance and seasoning.
• To serve family-style, put the soup in a warm tureen and scatter the cilantro leaves over the top. Serve the avocado cream on the side. Or serve in bowls and garnish each with a generous dollop of avocado cream and three cilantro leaves.