Summer Corn Soup w/ Shrimp and Avocado

Adapted from Food Nouveau!

INGREDIENTS:

Soup:

  • 1 tbsp butter
  • 1 medium yellow onion, diced
  • 1 large Yukon Gold potato, diced
  • 2 cups of corn (1 cup = 2 ears fresh)
  • 4 cups vegetable stock
  • 1 tsp fresh ground nutmeg <– i found this to be too overpowering. maybe 1/2 tsp?
  • ¼ tsp cayenne
  • 1 tsp dried oregano
  • 1 tsp salt
  • Freshly ground black pepper
  • 1 tbsp extra-virgin olive oil

Shrimp mixture: 

  • 20 medium shrimp, peeled and tail removed
  • 1 avocado, diced and tossed in lime juice to prevent oxidation.
  • 1 lime, juice only
  • ½ jalapeño pepper, seeded and finely diced
  • 1 green onion, diced

To Serve:

  • greek yogurt mixed with lime juice or sour cream.

INSTRUCTIONS:

  1. Heat pan on medium high. Add olive oil. Pat shrimp dry. Season with salt and pepper, and cook until just pink. Remove and set aside.
  2. Heat a medium dutch oven, or large pot on medium high heat. Add butter and saute onions until translucent.
  3. Add potatoes and corn and cook ~3 minutes.
  4. Add broth, spices, and salt to taste. Reduce heat to a simmer and cook until potatoes are soft. ~15-20 minutes.
  5. Dice shrimp and put in large mixing bowl.
  6. Add avocados, jalapenos, and green onion. Salt to taste then set in fridge
  7. With immersion blender, puree soup. Salt to taste if needed.
  8. Serve soup in bowls, top with shrimp mixture, then heap on sour cream or greek yogurt.

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