20 Sep 2011
When I saw this delicious-looking soup over at The Kitchen Sink, I had to try it! I love Kristin’s blog and have read it for years, so I knew it would be a great recipe, and it was!
It’s the perfect thing for late summer (even though summer seems to be ongoing here in Southern California…I am not complaining!) and is pretty quick and easy to throw together.
It also involves what I am considering as a new triumvirate: avocado, lime, and chives. (And the fact that our little kitchen garden is producing chives in spades made it all the sweeter!)
I loved the spicy and almost smoky flavor that developed when the onions were sauteed with a bit of red pepper flakes. We would have gladly eaten this soup for days, but alas, we totally devoured it the first night! Next time, maybe I will double the recipe!
Fresh Corn Soup with Avocado and Lime
Adapted from The Kitchen Sink
Kernels from 5 ears of fresh corn
2 Tbsp olive oil
1 clove of garlic, crushed
1/2 red onion, chopped
Pinch of red pepper flakes (I probably used a teaspoon or so)
Salt to taste
1/4 c dry white wine
1 1/2 c water (I typically use water to replace stock or broth because I think it produces a cleaner flavor, but you could use stock or broth if you like!)
-Put the kernels in a food processor.
-Heat the oil and garlic at medium heat in a soup pot. Add the onion and red pepper flakes. Season with salt until translucent, about 6 minutes.
-Add the wine and cook until nearly evaporated.
-Add the onions to the corn kernels and puree until smooth.
-Pour the puree into the soup pot and stir over medium heat until it begins to thicken. Then slowly add the water while simmering, until reduced to the desired thickness, about 15 minutes.
-Dish into bowls and top with avocado, lime wedges, and chives.