FOOD + ENTERTAINING
Strain the soup over a large bowl and
discard the chile de árbol. Put half the
corn mixture into the blender with
½ 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 for 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.
Recipe by Suzanne Goin, Sunday Suppers
at Lucques
SUMMER 2020 59