Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg fresh, canned or frozen sweet corn
- 1 clove garlic
- 50 g butter
- 50 ml extra virgin olive oil
- 200 ml coconut milk
- 2 ripe, soft avocados
- 1 lime
- 1 large tomato
- 1 small bunch coriander
- 3 stalks spring onion
- 1 pc shallot
- 1 liter stock
PREPARATION
- 1Sauté the finely diced shallots and crushed garlic in half of the olive oil and butter, then add the corn and steam it as well.
- 2Pour in the stock, bring to a good boil, season with salt and pepper, and add the coconut milk.
- 3After a few minutes of boiling, blend until smooth in a blender, season further if needed, and strain through a fine sieve to ensure it's perfectly smooth.
- 4For the avocado salsa, peel and dice the avocado, then mix it with the lime juice, finely chopped spring onion, small diced, peeled tomato, and coriander. Season with salt and pepper.
- 5Place the salsa at the bottom of the plate, and pour the hot soup over it.
Tip
This soup is also delicious cold; if serving cold, do not add butter, but rather substitute with extra olive oil.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!