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Corn soup with avocado cream

You need a good blender for this to produce a really smooth soup. You can use either frozen sweetcorn or kernels from fresh cobs.
Emma Lee



35g butter
1 large onion, finely chopped
1 stick celery, diced
100g potatoes, peeled and diced
1 leek, coarse outer leaves removed, base and top trimmed
½tsp cayenne pepper (or ¼tsp if you prefer less heat)
500g fresh or frozen sweetcorn kernels
1 litre vegetable or light chicken stock
30ml double cream
2-3 limes, juice

For the avocado purée

2 large ripe avocados
2tbsp white balsamic vinegar
2½tbsp extra virgin olive oil (use a fruity variety rather than a grassy one)
2-3 limes, juice
3tbsp coriander leaves
5tbsp single cream

To serve

2-3 red chillies, finely shredded
Coriander leaves
  1. 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.