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
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.
- 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
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.