Fresh Corn Soup Topped with Roasted Corn Guacamole

I am planning on making this maybe this weekend. I saw it on the WW board in a recipe review. It looked really good to me. I think I may adapt the guac recipe into a salsa.

Soup
3 C. frozen corn defrosted
2 tbsp. olive oil
1 clove garlic
1/2 red onion chopped
1 jalapeno, stemmed and chopped
salt and black pepper to taste
1 1/2 C. chicken broth
cilantro sprigs to garnish if desired

Place corn kernels in a blender.

Combine the oil and the garlic in a soup pot over medium heat. Add the onions and jalapeno. Season with salt and pepper and saute until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add more liquid.

Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes until the soup begins to thicken. Slowly whisk in the chicken broth. Bring to a boil, decrease to a simmer, cover and cook for 15 minutes.

Guacamole

Kernels from 3 ears of fresh corn, or 2 C. frozen corn defrosted
1 tbsp. olive oil
salt and black pepper
1 tbsp. finely chopped red onion
2 tbsp. fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeno stemmed, seeded, and finely chopped
1 avocado, pitted and chopped

Preheat the oven to 450 degrees. Prepare a baking sheet by lining it with parchment paper or aluminum foil.

Put kernels on the baking sheet and drizzle with oil, salt and pepper. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long but you want the corn to carmelize and get a little crunchy. Remove the corn from the oven and set aside.

In a bowl, combine the roasted corn, red onion, cilantro, lime zest, juice and jalapeno. Gently stir in the avocado. Season with salt and pepper to taste.

Author's note--skip the avocado and add some fire roasted diced tomatoes to convert the guac to salsa.

Ladle the soup into bowls and spoon the guac/salsa mixture on top of each bowl.