California Avocado-Spiked Corn Soup

== Description ==
 
=== Ingredients ===
* 1 ¼ quarts Chopped Onion
* 1 ¼ quarts Diced celery
* 2 Cups Coarsely shredded carrot
* 1/3 Cups canola oil
* 3 Pounds Yellow corn kernels
* 1 ½ Tbsp Chopped, fresh thyme
* 3 quarts water
* salt - To taste
* Freshly ground white pepper - To taste
* cayenne pepper - To taste
* 1/3 Cups or to taste, fresh lemon juice
* 11 California avocados
* carrot threads* - As needed for garnish
== Directions ==
Method
Saute Onion, celery and carrot in oil until soft, about 10 minutes.
Stir in corn, thyme, water, and 1 teaspoon salt; simmer 20 minutes.
Coarsely puree mixture; return to pot.
Stir in salt, white pepper, and Cayenne to taste.
Remove from heat; stir in lemon juice.
Dice 8 California avocados; stir into soup.
Just Before Service
Slice remaining California avocados for garnish; spray with lemon juice and keep covered with plastic wrap.
Per Order
Heat 1 cup soup; garnish with California avocado slices and carrot threads.
* To make carrot threads, pull a zester down a large carrot.
=== Other Links ===
== See also ==
Category:Avocado Recipes
Category:Canola oil Recipes
Category:Corn Recipes
Category:Hass avocado Recipes
Category:Thyme Recipes
Category:White pepper Recipes