¼ cup olive oil
1 yellow onion, roughly chopped
Kernels from 2 ears of corn
4 cups Organic Chicken Broth
1 large avocado, peeled and pitted
1 fresh jalapeno, roughly chopped
Garnish: avocado, corn, chives and olive oil
In a medium-large pot over medium-low heat add the olive oil and the yellow onion. Cook while stirring often for 7 minutes, and if you need too lower the heat to keep the onions from browning, do so.
The onions should be soft and translucent when you add the corn kernels. Stir them into the onions and then add the chicken broth. Bring to a simmer and cook for 10 minutes.
Remove the soup from the stove and transfer it to the jar of a blender. Add the jalapeno and the avocado and puree on high until the soup is smooth and creamy. Gently reheat in the same pot and season to taste with kosher salt.
Ladle into bowls and garnished with slices of avocado and some raw corn kernels and chives plus a drizzle of olive oil.