California Avocado-Spiked Corn Soup

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.