When it comes to avocados, I thoroughly enjoy them. Brenda used to have several avocado trees in her yard, and we always enjoyed them. However, she had so many, she shared them with the local Mexican restaurant in Santa Barbara. When I saw this recipe for Avocado Corn Soup from Chilean Hass Avocados, I had to try it, as well as share. It’s great.
Avocado Corn Soup

AVOCADO CORN SOUP

MAKES 4 SERVINGS

Only four ingredients plus garnish and you have a savory soup that’s perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving.

Ingredients:

  • 2 Chilean Hass Avocados
  • 1 can (14 ounces) Chicken Broth, reduced sodium
  • 1 to 2 tablespoons Lime Juice
  • 1 can (14.5 ounces) Corn Kernels
  • Cilantro, Mint or Basil Leaves for garnish

Method:

Cut avocados in halff, remove pit, and peel.

Put avocado into blender. Add broth, lime juice and salt. Blend until smooth.

Pour into medium saucepan. Stir in corn.

Heat over medium-high heat until just steaming.

Garnish with your choice of fresh herbs. Season to taste with salt and pepper.

Nutritional Information per serving – calories 207, fat 12g, monounsaturated fat 7.5g, saturated fat 1.25g, protein 5.5g, carbohydrates 19.8g, cholesterol 0mg, sodium 509mg, fiber 4g.

MDH Tip: Simple and delicious. I might drizzle a touch of truffle oil on the top.


Maralyn D Hill
Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.