Corn and Avocado Soup with Pickled Cucumbers Recipe

By Gazelle

Ingredients

• Pickled cucumbers:
• 1/2 english cucumber, sliced into thin half moon (about 1 cup)
• 1/2 cup corn kernels, (from 1 small ear corn )
• 3 tbsp white wine vinegar
• 1/4 tsp kosher salt
• Soup:
• 2 tbsp unsalted butter
• 1 medium bulb fennel, cored and chopped (about 1 1/2 cups,) plus chopped fronds for garnish.
• 1 medium white onion, chopped (about 1 1/2 cups)
• 3 garlic cloves, chopped
• 2 cups corn kernels, from 3 to 4 ears of corn.
• 1 1/2 tsp chopped thyme leaves
• 1 1/2 tsp kosher salt, more to taste
• 4 cups low-sodium chicken stock
• 1 large avocado, peeled and pitted
• 1/4 cup plain whole milk Greek yogurt
• Pepper to taste

Details

Servings 4
Adapted from oprah.com

Preparation

Step 1

Serves 4

Directions

To make pickled cucumbers: In a medium bowl, mix together all ingredients. Set aside.

To make soup: In a large pot, melt butter over medium heat. Add fennel, onion, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add corn, thyme, and salt, and cook until corn is tender, 3 to 5 minutes more. Add stock, bring to a boil, and then reduce heat to medium-low and simmer for 1 minute. Remove pot from heat.

Add avocado to pot. Working in batches, carefully pur�e soup until smooth. Return to pot and season with more salt to taste. Ladle into bowls; top with pickled cucumbers, a dollop of yogurt, fennel fronds, and pepper; and serve.