Corn soup with avocado cream
Ingredients
Ingredients
For the avocado purée
To serve
Method
Step 1
Melt the butter in a large saucepan and add the onion, celery and potatoes. Chop the leek and wash it well, then add to the pot and stir well. Season with salt and pepper, add a splash of water, cover and let the vegetables sweat for 15 minutes. They should be pale, not golden.
Step 2
Add the cayenne pepper and cook for a further 2 minutes. Tip in the sweetcorn, more seasoning and the stock, and then simmer for 15 minutes. Remove from the heat and leave to cool completely.
Step 3
Liquidise the soup in a blender with the cream and the lime juice – you need to then thin it with extra stock or water if it is too thick. Remember that the soup will become thinner when it is reheated. Check the seasoning again.
Step 4
To make the avocado purée, place the flesh of the avocados in a food processor with the other ingredients, add salt and pepper, and whiz until smooth. Taste – you may want to add more lime, salt or pepper.
Step 5
Reheat the soup in a clean saucepan, then serve with swirls of avocado purée on top. Garnish with slivers of chilli and a few coriander leaves.
