In Which There Is Guacamole Soup

Hello all! Work has been quite busy these past few weeks – I keep telling them, this is what happens when you put multiple shows into production in September, but they never listen to little ol’ me! As a result, of course, I am sadly behind on my posting. But here I am!

The Boy and I are still trying to be relatively healthy with our cooking, mostly because our favorite word is “brunch” and rarely does a weekend go buy without us being forced (ha!) to go out and try the new restaurants that are constantly opening in L.A. (on that note, we have some plans to start a restaurant review blog, so keep an eye out…).

So, basically, when we’re not eating out, we try to be healthy. And everything that’s green is healthy, right? Hence, this somewhat unusual recipe: Avocado Soup.

And to start things off…bacon!

Ok, ok. I know you’re not buying it. Healthy, she told me? But that is clearly bacon! Even the caption says so!

Yes, yes, I know what you’re thinking. But I promise, the rest of this isn’t NEARLY so bad. I think. Let me know if I’m fooling myself. (Or actually, maybe don’t).

Anyway, you’ve got cooked and crumbled bacon, and then you also cook some chopped onions:

Onions cooking! You can cook in the bacon grease, too!

Then some jalapeno and corn go into the onions to cook just a bit more…

Veggies a’ cookin’!

And then you pile everything (including the bacon) into bowls. Artfully. Or something.

Artful pilings.

By now you’re probably thinking I’ve lied twice. That’s no soup! You’re saying. That’s like weird fancy salsa! Where’s the liquid? Where’s the avocado?

Well, the avocado’s coming, but of course I got all excited while I was cooking this and forgot to take pictures of that part. What can I say, I’m not always the most professional of food bloggers. But that’s why you love me, right? Anyway, earlier and unpictured, avocados went into a blender (or food processor, in my case) with vegetable broth, sour cream, lime juice, salt and water (pretend you didn’t see sour cream. Green = healthy. Yes.).

You then pour that soup, chilled, over the warm mess of “topping” (bottoming?) you just made.

Action shot!

And then you eat it all up. Ok, so maybe guacamole soup isn’t THE healthiest thing in the world. But it’s good, it’s not the worst for you, and it’s green! Right? Green.

Avocado soup!
Cold Avocado Soup with Sweet Corn and Bacon
Joy the Baker is, I must say, brilliant. This recipe is both bizarre and delicious, and as a result rather impressive (without being terribly difficult). The warm salad-y salsa-y “topping” (bottoming?) pairs beautifully with the cool, green, soup. The Boy christened is “basically guacamole” – but what’s wrong with that? And anyway, if it’s guacamole, it’s fancy guacamole.

Yield: 4 cups
For the Soup:
2 ripe Haas avocados
1 cup vegetable broth
1 tablespoon lime juice
2 tablespoons sour cream, creme fraiche, or milk (optional if you’re vegan)
3/4 teaspoon salt (plus a bit more if you’re a salt freak like me )
1 1/4 to 1 1/2 cups water
For the Topping:
1 tablespoon olive oil
1 small yellow onion, diced
2 ears fresh corn, sliced from the cob
1/2  jalapeno pepper, de-seeded and diced
4 slices cooked bacon, chopped (optional if you’re vegan)
small handful fresh parsley leaves, chopped
salt and pepper to taste
To make the soup, place avocado flesh in a blender (or food processor) along with vegetable broth, lime juice, sour cream (if using), and salt.  Blend until the avocados are creamy. 
Remove the center from your blender lid, and while blending, slowly add the water. Soup will be done when smooth, with your desired consistency.  Feel free to add a touch more water if you prefer a thinner soup.  Taste and add salt and pepper as necessary.  Place in a container in the fridge while you make the topping.
To make the topping, heat olive oil in a skillet over medium heat.  Add onion and cook until translucent and browned, about 5 minutes.  Add corn and jalapeno and cook for 3 minutes more.  Add sliced bacon and parsley.  Cook until everything is warmed and just browned.  Add salt and pepper to taste.
Pile about 1/2 cup of warm topping into a bowl.  Pour cold soup around the topping. Serve and enjoy.  Soup lasts up to three days in and airtight container in the fridge. 

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