Corn Avocado Soup With Cheesy Toasts Recipes

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.

COOL AVOCADO-CORN SOUP RECIPE

Steps:

• Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
• Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
• Ladle the soup into bowls. Garnish each serving with a single shrimp.

CORN SOUP WITH HASS AVOCADO SALSA

Steps:

• Carefully cut the corn off the cob, making sure to remove all of the silk.
• Place the cobs in a medium pot, along with one rough chopped onion, 3 sprigs of parsley and the peppercorns, and cover with cold water. Bring up to a boil, reduce to a simmer, reduce by 1/2, and then strain.
• In a separate pot, over low heat, sweat one diced onion in 4 T butter until translucent, and then add the corn.
• When the corn is bright yellow and tender, add the remaining corn stock, and cook for just a few minutes. Remove from the heat, and add the remaining herbs in a sachet and the curry powder; allow the soup to stand for at least 1/2 hour before removing the sachet.
• Working in small batches, puree the soup in a blender until smooth, season it to taste, and then pass it through a fine chinois: either serve immediately or cool the soup down on ice and refrigerate. (If the soup is too thick, use up to 1 qt. of milk to thin it).
• Salsa: Wash the tomatoes, slice them in half lengthwise, and place them in a non reactive bowl. Add the red onion, the parsley, the scallion and the cilantro.
• Slice the avocado in half lengthwise, running your blade along the pit, and then spin the two halves in opposite directions. Use the butt of your knife to prick and then remove the (now stuck to the end of your knife) pit. Use a spoon to separate the avocado from its skin, and then roughly dice it into 3/4 inch 'squares' (rounded edges are no problem). Add the avocado to the salad bowl, and then season, generously, with salt and pepper.
• Add the lime juice and the extra virgin olive oil, and mix lightly until the ingredients are well mixed.
• To serve, spoon the salsa into the center of a soup bowl and pour soup (hot or cold) around it tableside.

CHEESY POTATO CORN SOUP

Steps:

• In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper.
• Stir until smooth, while bringing to a boil.
• Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally.
• In a small bowl, whisk flour and milk together until smooth.
• Stir into soup and allow to simmer for 5-8 minutes.
• Stir in grated cheese until it has melted.
• Serve with salad and/or hearty bread.

CORN AVOCADO SOUP WITH CHEESY TOASTS

Steps:

• Using a food processor, finely chop 2 cloves garlic and the jalapeno. Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth. If the soup is too thick, slowly add up to 1 cup water.
• In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned. Season with salt and let cool. Stir 1 1/2 cups corn kernels into the soup.
• Preheat the broiler. Rub 1 side of each toast with the remaining 2 cloves garlic and top with a slice of cheese. Broil the toasts until the cheese is softened.
• Top the soup with the remaining 1/2 cup of corn kernels and the remaining 1/4 cup cilantro. Serve with the toasts.