INGREDIENTS:1¼ quarts chopped onion
1¼ quarts diced celery
2 cups coarsely shredded carrot
1/3 cup canola oil
3 quarts yellow corn kernels
1½ Tbsp. chopped fresh thyme
3 quarts water
to taste, salt
to taste, freshly ground white pepper
to taste, cayenne pepper
1/3 cup fresh lemon juice, or to taste
11 California Avocados (5½ lbs.)
as needed for garnish, carrot threads* DIRECTIONS:Sauté onion, celery and carrot in oil until soft, about 10 minutes. Stir in yellow corn, thyme, water and 1 tsp. salt; simmer 20 minutes. Coarsely purée mixture; return to pot. Stir in salt, white pepper and cayenne. Remove from heat; stir in lemon juice. Dice 8 avocados; stir into soup.
Just before service, slice remaining 3 avocados for garnish; keep covered with plastic wrap.
Per order, heat 1 cup soup. Garnish with avocado slice and carrot threads. *To make carrot threads, pull a zester down a large carrot. NUTRITIONAL INFORMATION: SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION
