Our Recipes
Thick Corn & Avocado Soup
Details:In a saucepan saute onion, celery and carrot in the oil until soft, about 10 minutes. Ad the corn, thyme, water and 1/2 teaspoon salt and simmer for 20 minutes. Press through a sieve, or puree in a food processor and return to the pot. Season to taste with salt, pepper and cayenne pepper or chilli sauce. Remove from the heat and add lemon juice to taste and stir in 3/4 of the avocado. Reheat the soup withhout allowing it to boil. Serve into bowls and garnish with the remaining avocado.
Thick Corn & Avocado Soup Ingredients
| Ingredient | Quantity | Description | Stallholders |
|---|---|---|---|
| Pepper | freshly ground, white | ||
| Salt | |||
| Water | 4 cups | ||
| Thyme | 1 teaspoon | fresh, chopped | |
| Corn | 2 cups | kernels | |
| Oil | 1 tablespoon | canola or vegetable | |
| Carrot | 3/4 cup | coarsely grated | |
| Celery | 1 cup | chopped | |
| Onion | 1 cup | chopped | |
| Cayenne pepper | or hot chilli sauce | ||
| lemon juice | 1 tablespoon | Fresh | |
| Avocados | 2 | cut into small cubes |
