Sunday Suppers at Lucques by Suzanne Goin

Author:Suzanne Goin [Goin, Suzanne]
Language: eng
Format: epub
ISBN: 978-0-307-54767-5
Publisher: Knopf Doubleday Publishing Group
Published: 2005-06-11T16:00:00+00:00

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sweet corn soup with avocado cream and cilantro

At Lucques, we search out the heirloom varieties of corn, available all summer long from our local farmers’ markets. This soup is spiced with jalapeño and cilantro and topped with avocado cream and lime. The key to its silky texture is blending it long enough at high speed and adding enough liquid to achieve the consistency of heavy cream. Although customers swear this rich soup must have cream in it, the only cream you’ll find is in the topping that garnishes the soup: a delicious purée of avocado, crème fraîche, and lime juice.

Heat a large saucepan over medium heat for 1 minute. Add the butter, and when it foams, add the potato, onion, chile, and thyme. Reduce the heat to low, and cook about 10 minutes, until the onion is translucent and the potatoes release their starch and appear creamy.

4 tablespoons unsalted butter

1 cup diced peeled Yukon Gold potato (-inch cubes)

1½ cups diced yellow onion

½ chile de árbol

1 tablespoon thyme leaves

4 cups fresh corn (from about 6 ears)

6 sprigs cilantro plus 18 cilantro leaves for garnish

½ jalapeño, seeded

½ large ripe avocado

⅓ cup crème fraîche

½ teaspoon lime juice

Kosher salt and freshly ground black pepper

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