Creamy Avocado Corn Soup Warms Up the Meal on a Cold Rainy Day
When you crave something creamy and warm, think soup!
For a perfectly warming and soothing
dinner on the first rainy day of Autumn I decided to literally whip up a meal in a matter of minutes. Since the three avocados waiting for me on the kitchen counter ripened before I was ready for them, I ran out for the best organic guacamole at the food co-op.
My busy day was easier because of the
luscious meal to come. One of the best things about my creamy avocado soup is that it takes less time to make than it does to eat it with a gluten-free biscuit made from Pamela's baking mix.
The tenderest drop biscuits take about
five minutes to make, with no kneading or rolling. Just mix them up with a large spoon, and they're ready to put in the oven, while the corn cooks. Here's how simple the biscuits are: put flour mix, oil; milk (I use powdered or canned goat milk in a bowl, and stir it up. I like this part because there's no need to fear overmixing. I go ahead and stir to my heart's content.
I melt the coconut oil when my kitchen's cool and it's solid. After it's all blended I simply drop it onto greased parchment baking paper lined cookie sheets. In 10 - 12 minutes they're ready for eating.
By the time the biscuits are ready
the soup's also warm and there's time to open a bag of fresh salad fixin's and dish up a dinner to remember.
That's a happy meal to remember - luscious soup
with fresh hot biscuits and a green salad, ready in 20 minutes
- Corn: (1 Can Canned) or 16 oz. Frozen Corn
- 16 oz. Chicken Broth
- 1/8 - 1/4 Cup Walnuts
- 1 T Lemon Juice
- 12 oz. Guacamole
- 1/2 teaspoon Salt
- Pepper to suit you
- Parsley stems
- Add 1/4 Cup Water to frozen Corn in medium saucepan. Boil 5 minutes. (if using canned corn, place 1/4 can Corn in pan and turn heat on low-medium
- Put remaining corn into high speed blender
- Add Chicken Broth and walnuts
- (If using whole avocado, peel, pit and add to blender with above ingredients)
- Blend on high speed for 20 seconds or until walnuts are creamy
- Pour mixture into pan with remaining whole corn
- Add 1 T Lemon Juice
- Add store bought guacamole to pan. Stir with metal whisk until smooth
- Heat on medium heat, stirring often until hot
- Serve in soup bowls with parsley as an accent
What's better than a case of canned organic corn in the pantry when it's time to turn it into a bowl of nourishing gold!
If you're typically in a hurry to get a weekday dinner done, the canned corn heats a good ten minutes faster than the frozen type.
I usually have both this size and the 54 oz duo pack on hand.
Since coconut oil became my regular baking date this has become my oil of choice. I like that it's delivered directly to my door.
Here's what I use in my gluten-free kitchen. And yes, the 3-pack means I only buy it a couple times per year. I use it in all my cookie, banana bread and pancake recipes.