Yes, we are punny here at Vie...or at least we try. Wait, is that a pun? Anyway, we were delighted by this amazingly flavorful soup that we found when a friend posted it that we had to not only create our own version, but publish it in our plans. Enjoy!
1 tsp olive oil
1 yellow onion, chopped
2 ears corn, kernels removed
1-2 jalapenos, ribs and seeds removed and chopped
1 quart vegetable stock
1 cup chopped cilantro, divided
1 pkg chives, divided and sliced on the bias
2-4 avocados (depending on how big they are and how creamy you like your soup)
1 tsp salt
1 lime, sliced into wedges
1-2 tsp high quality olive oil (flavored or plain, we used jalapeno oil)
1/2 bag fire roasted frozen corn
thinly sliced jalapenos for garnish
In a soup pot, saute onions in oil over medium heat for five minutes.
Add corn and jalapenos and cook for another 5 minutes.
Add vegetable stock, half the cilantro, half the chives, the avocados, and salt. Bring to a boil, reduce to a simmer and cook until onions are completely soft, about 10 minutes altogether.
Transfer to a blender or food processor (or use an immersion blender) and pulse until smooth. *UPDATE: after making this a bunch of times, I've decided that it is even more delicious strained through a sieve so that the texture is super velvety without and strings from the corn. Once you've blended it until smooth, simply pour it through a fine mesh sieve (if you have one) and use a whisk to move the soup through to the other side. Save the bits left behind to add to the soup later as a garnish or discard.
Pour into a bowl and garnish with the rest of the cilantro, chives plus the fire roasted corn (a little per bowl), the sliced jalapenos, salt, avocado slices, and a lime wedge.
If desired, chill pureed soup and serve cold--either is delicious!
Don't forget to drizzle with that good olive oil before serving.
Recipe by Vie at https://getvie.com/2018/07/31/a-very-chill-soup/