Thursday, January 17, 2019

On the MENU this week. Avocado and Sweet Corn soup

This lovely cold soup recipe was served to our guests on New Years day at lunch and went down very well. It is quick and easy to make.  Lynne loathes fresh coriander but liquidised, it is more acceptable. If you don’t want to add a whole fresh chilli, you can add one from the pickled Jalapenos in jars from the Peppadew company, we always keep a jar in our fridge for Nachos or other spicy Mexican dishes.  You can get a mild version.  It just adds a kick of warmth. The lime juice is essential and fresh limes are in season.  It prevents the avocado from going black

4 ripe avocados - 1 jalapeno chilli, seeded  - 1.5 cups vegetable or chicken stock - juice of 1 lime - 6 tablespoons plain Greek yogurt - 1 clove garlic - 1/4 cup fresh coriander - 1/2 teaspoon coriander seeds - 2 cups iced water - 2 cups cooked or tinned sweet corn kernels
Combine all the ingredients in a blender until smooth.
Put the soup into a bowl, fold in the sweet corn, cover and refrigerate until chilled; about 1 hour
Spoon into bowls and dress with a mint or coriander leaf, or a small swirl of plain yoghurt

Please add me to the MENU subscriber list
© John & Lynne Ford, Adamastor & Bacchus 2019

No comments: