Fresh Corn Soup Topped with Roasted Corn Guacamole

Ingredients for Fresh Corn Soup Topped with Roasted Corn Guacamole

• Kernels from 3 ears fresh corn, or 475ml frozen corn, defrosted

• 1 cucharada de aceite de oliva

• Sal y pimienta negra

• 1 cucharada de cebolla roja finamente picada

• 2 tablespoons fresh coriander, finely chopped

• 1 lime, finely grated zest and juice

• 1 jalapeño, stemmed and seeded, finely chopped

• 1 avocado, pitted and chopped

• Kernels from 5 ears fresh corn, or 725ml frozen corn, defrosted

• 2 cucharadas de aceite de oliva

• 1 clove garlic, crushed

• 1/2 red onion, chopped

• 1 jalapeño, stemmed and chopped

• Sal y pimienta negra

• 1 1/2 cups chicken broth

• Coriander sprigs, to garnish

Preheat the oven to 232°C. Prepare a baking sheet by lining it with parchment paper or aluminum foil.

Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoons salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

Put the kernels (fresh or frozen and defrosted) in a blender.

Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

In a bowl, combine the roasted corn, red onion, coriander, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the centre of each bowl. Garnish with a small sprig of coriander placed in the centre of each.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.