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 colher de sopa de azeite de oliva

• Sal e pimenta preta

• 1 tablespoon finely chopped red onion

• 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 colheres de sopa de azeite de oliva

• 1 dente de alho, amassado

• 1/2 red onion, chopped

• 1 jalapeño, stemmed and chopped

• Sal e pimenta preta

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.