Chilled Corn Soup with Avocado and Feta
Servings: 4
Total Time: 3 hours 45 minutes
Ingredients
1 TBSP unsalted butter
2 pounds frozen sweet corn kernels
1 yellow onion, chopped
1 yellow bell pepper, chopped
4 cloves of garlic, minced
1 tsp chili powder
salt & pepper
1 cup heavy cream
1 cup whole milk
1 cup water
1 TBSP lime juice
1 avocado, pitted and diced
2 ounces crumbled feta cheese
Directions
1. Melt the butter in a dutch oven or large saucepan over medium-high heat. Add the corn, onion and bell pepper to the pan and cook, stirring occasionally, until corn is thawed, about 5 minutes.
2. Stir in the garlic, chili powder, 1 tsp salt, and 1/2 tsp pepper and cook until while stirring about 1 minute. Stir in the heavy cream, milk, and water and transfer to a food processor, in batches, and blend as smooth as you can get it.
3. Press mixture into a large bowl through a fine mesh sieve to remove and solids. Season with salt & pepper to taste. Cover the soup and refrigerate for at least 3 hours.
4. When soup is chilled stir in the lime juice then ladle into bowls and top with diced avocado and feta cheese.
2. Stir in the garlic, chili powder, 1 tsp salt, and 1/2 tsp pepper and cook until while stirring about 1 minute. Stir in the heavy cream, milk, and water and transfer to a food processor, in batches, and blend as smooth as you can get it.
3. Press mixture into a large bowl through a fine mesh sieve to remove and solids. Season with salt & pepper to taste. Cover the soup and refrigerate for at least 3 hours.
4. When soup is chilled stir in the lime juice then ladle into bowls and top with diced avocado and feta cheese.
