Happy Friday, everyone. If you’re looking for a super easy recipe for this weekend, you don’t need to look far. Just three main components 🥑🌽🌶, so delicious and hearty. I hope you get to try this recipe, and don’t forget to tag and share!
Ingredients
- 🥑 4 cloves garlic
- 🥑 1 jalapeño, seeded
- 🥑 4 avocados, peeled and chopped
- If you feel the soup is getting thicker you can always add 1 cup water
Instructions
- 🥑 grated peel of 1 lime and juice of 3 limes.
- 🥑 3/4 cup cilantro chopped.
- 🥑 1/2 tsp salt + 1/4 tsp pepper.
- 🥑 1 quart chicken broth.
- 🥑 2 cups frozen corn kernels or fresh kernels from 2 ears.
- 🥑 sliced baguette or sourdough sliced and toasted.
- 🥑 4 ounces feta cheese.
- In a food processor add 4 cloves of garlic and 1 jalapeño and process until fine, add the avocado, cilantro, lime zest, lime juice, salt and pepper and pulse process. I like my soup chunky but if you like a smoother texture go for it. In a 5 qt pot heat the broth on low, in the meantime in a dry skillet roast the corn until you get an almost charred color. Add the avocado to the broth and heat through on medium, don’t boil. Add the corn, ( reserving 1/2 a cup for garnish ) and stir well until combined, taste for salt and pepper and adjust your seasoning. In a bowl serve the soup and top with feta cheese and the reserved corn. Enjoy with a slice of toasted sourdough !
Notes
- I like to toast my bread in the same skillet I charred the corn in with a little bit of olive oil, to get every bit of flavor in the skillet.