Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ¼ quarts Chopped onion
- 1 ¼ quarts Diced celery
- 2 Cups Coarsely shredded carrot
- 1/3 Cups Canola oil
- 3 Pounds Yellow corn kernels
- 1 ½ Tbsp Chopped, fresh thyme
- 3 quarts Water
- Salt - To taste
- Freshly ground white pepper - To taste
- Cayenne pepper - To taste
- 1/3 Cups or to taste, Fresh lemon juice
- 11 California Avocados
- Carrot threads* - As needed for garnish
- =
Directions
Saute onion, celery and carrot in oil until soft, about 10 minutes.
Stir in corn, thyme, water, and 1 teaspoon salt; simmer 20 minutes.
Coarsely puree mixture; return to pot.
Stir in salt, white pepper, and cayenne to taste.
Remove from heat; stir in lemon juice.
Dice 8 California Avocados; stir into soup.
Just Before Service
Slice remaining California Avocados for garnish; spray with lemon juice and keep covered with plastic wrap.
Heat 1 cup soup; garnish with California Avocado slices and carrot threads.
To make carrot threads, pull a zester down a large carrot.