recipe reviews for:

Avocado Corn Soup

“Only four ingredients plus garnish and you have a savory soup that's perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn®, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving.”

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Reviewed: Oct. 23, 2009

This one needs help. Four ingredients is not enough...and eight is only barely in a last ditch effort to add more flavor to an, interesting, but otherwise overpoweringly bland concoction. I like the use of avocado for a cream soup base, however, and will work on this. Also LOVE the history of the Haas avocado. This just isn't the best use of it, or is not taking it to the level we all KNOW it can reach.

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