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MEET THE GROWERS
Ernie Righetti
Ernest Righetti and Sons
San Luis Obispo, California
Age 95, Ernie Righetti has spent his entire life farming on the family farm he inherited from his father, and he is continuing the legacy by passing it along to his children. This land has been good to the Righetti family, so they...
CALIFORNIA AVOCADO SPIKED CORN SOUP
Categories
- Soups,
- Mediterranean Diet,
- Vegetarian
This recipe is
- Low Sodium
- Vegan
-
Low in Sodium
Less than 140 mg of sodium per serving.
-
Low Fat
5% DV or less (10g of a 2,000 calorie diet).
-
Low Calorie
Less than 40 calories per serving.
-
Kid-Friendly
Kids can prepare.
-
Vegan
Vegan or total vegetarian diet includes only foods from plants: fruits, vegetables, beans, peas, grains, seeds, and nuts.
-
Preparation
15 min
-
Cook Time
30 min
-
Total Time
45 min
Recipe Provided By the California Avocado Commission
Comforting corn soup gets a kick from Fresh California Avocados, white pepper and cayenne pepper.
Yield: 1 Quart
Ingredients
-
1.000
1
medium onion, chopped
-
2.000
2
small celery stalks, diced
-
0.333
⅓
cup
coarsely shredded carrot
-
1.000
1
Tbsp.
canola oil
-
8.000
8
oz.
yellow corn kernels
-
0.750
¾
tsp.
chopped fresh thyme
-
2.000
2
cups
water
-
0.000
Salt, to taste
-
0.000
Freshly ground white pepper, to taste
-
0.000
Cayenne pepper, to taste
-
1.000
1
Tbsp.
fresh lemon juice, or more to taste
-
2.000
2
ripe, Fresh California Avocados, peeled and seeded
-
0.000
Carrot threads*, as needed for garnish
Instructions
- Sauté onion, celery and carrot in oil until soft, about 10 minutes.
- Stir in corn, thyme, water and a little 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 half of the avocados and stir into soup. Slice remaining avocado.
- Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.
Serving Suggestions:
Stir in diced roast chicken or turkey for a main-meal entrée.
Beverage Pairings:
Try with a glass of Pinot Noir.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
To make carrot threads, pull a zester down a large carrot.
Nutrition information per serving
Nutrition Information Per Serving: Calories 250; Total Fat 18 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 11 g); Cholesterol 0 mg; Sodium 125 mg; Potassium 774 mg; Total Carbohydrates 25 g; Dietary Fiber 9 g; Total Sugars 5 g; Protein 4 g; Vitamin A 2077 IU; Vitamin C 19 mg; Calcium 38 mg; Iron 1 mg; Vitamin D 0 IU; Folate 113 mcg; Omega 3 Fatty Acid 0.4 g
% Daily Value*: Vitamin A 40%; Vitamin C 30%; Calcium 4%; Iron 6%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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