SWEET CORN SOUP WITH AVOCADO CREAM AND CILANTRO
Serves 6-8
Great summertime recipe with corn at its best. I love that there is no cream in this
creamy-tasting soup.
4 tablespoons unsalted butter
1 cup diced and peeled Yukon Gold
potato (¼-inch cubes)
1½ cups diced yellow onion
½ chile de árbol
1 tablespoon thyme leaves
4 cups fresh corn (from about 6 ears)
6 sprigs cilantro plus 18 cilantro
leaves for garnish
½ jalapeño, seeded
10 cups water
For the avocado cream:
½ large ripe avocado
1
⁄3 cup crème fraîche
½ teaspoon lime juice
Kosher salt and freshly ground
black pepper
Heat a large saucepan over medium heat
for 1 minute. Add the butter, and when
it foams, add the potato, onion, chile,
and thyme. Reduce the heat to low, and
cook about 10 minutes, until the onion
is translucent, and the potatoes release
their starch and appear creamy.
Turn the heat to high, and add the
corn, cilantro sprigs, the jalapeño,
1½ teaspoons salt, and some pepper.
Stir to coat the corn in the butter,
onion, and potato mixture. Pour 10
cups of water into the pot and bring to
a boil, stirring occasionally. Turn the
heat down to low, and simmer about
30 minutes, until the corn and potatoes
are tender but not mushy.
Prepare the avocado cream: Meanwhile,
purée the avocado and crème fraîche
in a food processor until smooth.
Season with the lime juice, salt, and
pepper to taste.
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