MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Corn Soup Topped With Roasted Corn Guacamole, Pt 1
 Categories: Soups, Sauces, Chiles
      Yield: 4 Servings
 
MMMMM-------------------ROASTED CORN GUACAMOLE------------------------
      2 c  Frozen corn; defrosted
      1 tb Olive oil
           Salt & black pepper
      1 tb Red onion; finely chopped
      2 tb Fresh cilantro; fine chopped
      1    Lime; juice &
           - fine grated zest of
      1    Jalapeño;
           - stemmed, seeded,
           - fine chopped
      1    Avocado; pitted, chopped

MMMMM----------------------------SOUP---------------------------------
      3 c  Frozen corn; defrosted
      2 tb Olive oil
      1 cl Garlic; crushed
    1/2    Red onion; chopped
      1    Jalapeño; stemmed & chopped
           Salt & black pepper
  1 1/2 c  Chicken broth
           Cilantro sprigs; to garnish
 
  Preheat the oven to 450°F/230°C.
  
  Prepare a baking sheet by lining it with parchment paper or
  aluminum foil.
  
  Put the corn kernels on the baking sheet and toss with the oil,
  1/4 ts salt, and black pepper to taste. Spread the corn out evenly
  on the baking sheet and roast for 20 minutes, until the corn turns
  a golden brown. It may seem that you have left the corn in the oven
  for too long, but you want the corn to caramelize and get a little
  crunchy. Remove the corn from the oven and set aside.
  
  Put the kernels (fresh or frozen and defrosted) in a blender.
  
  Combine the oil and the garlic in a soup pot over medium heat. Add
  the onion and jalapeño. Season with salt & pepper and sauté until
  the vegetables are soft and translucent, about 6 minutes. Transfer
  the vegetables to the blender and puree until smooth. You may need
  to pulse or stir the corn mixture in order to achieve a smooth
  consistency, but do not add any more liquid.
  
  Pour the corn puree into the soup pot and place over medium heat.
  Stir constantly for a few minutes, until the soup begins to
  thicken. Slowly whisk or stir in the chicken broth. Bring to a
  boil, decrease the heat to a simmer, cover, and cook for
  15 minutes.
  
  In a bowl, combine the roasted corn, red onion, cilantro, lime zest
  & juice, and jalapeño. Gently stir in the avocado. Season with
  salt & pepper.
  
  Ladle the soup into soup bowls. Place a generous spoonful of the
  guacamole in the center of each bowl. Garnish with a small sprig of
  cilantro placed in the center of each.
  
  Continued in Part 2
  
  Recipe by Lourdes Castro; Simply Mexican
  
  Recipe FROM: Epicurious, May 2009
  
  Formatted by: Dave Drum, May 19, 2009
  
  Uncle Dirty Dave's Archives
 
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