5-Ingredient Sweet Corn Soup With Chive-Avocado Cream

• 2 Tablespoons Olive Oil
• 1 Large Sweet Vidalia Onion Diced
• 5 cups Fresh Sweet Corn Kernels
• 1 quart Vegetable Stock (or Water)
• 1 teaspoon Sea Salt
• 1 Avocado, Divided
• 1/2 cups Roughly Chopped Chives Or 4 Scallions Plus More For Garnish
• 1 clove Garlic
• 2 Tablespoons Lemon Juice
• 1/3 cups Kefir Or Almond Milk
• 1/2 teaspoons Salt

1. In a large Dutch oven or stockpot, heat olive oil. Saute onion over medium-high heat until translucent, about 5 minutes. Add corn and continue to cook until caramelized, another 3 minutes. Pour in stock and sea salt, scraping up any brown bits that may have formed. Remove from the heat.
2. Transfer corn mixture to a high-powered blender and puree until smooth and frothy. Divide between bowls.
3. For the avocado cream, in a small food processor (or the blender you used for the soup, cleaned), puree half the avocado with chives, garlic, lemon juice, kefir or almond milk, and salt. Add 1 tablespoon of water at a time until mixture is slightly thicker than ranch dressing.
4. To serve, drizzle avocado cream over the soup and garnish with remaining diced avocado and chives.
5. Note: You can use frozen corn if fresh isn't available or you're not up to shuck that many ears!

olive oil, sweet vidalia onion, fresh sweet, vegetable, salt, avocado, chives, clove garlic, lemon juice, or almond milk, salt

Taken from tastykitchen.com/recipes/soups/5-ingredient-sweet-corn-soup-with-chive-avocado-cream/ (may not work)