Chilled Sweet Corn Broth with Crab and Avocado Salad

• 1/4 cup olive oil
• 1 cup finely chopped white onion
• 1/2 cup finely chopped celery
• 4 ears fresh corn, kernels removed (about 2 cups kernels)
• 4 sprigs fresh thyme
• 4 1/2 cups water
• Salt and freshly ground pepper
• Crab and Avocado Salad, recipe follows
• Chopped fresh chives, for garnish
• Freshly ground white pepper, for garnish
• Extra-virgin olive oil, for garnish

1. Heat the olive oil in a saucepan over medium heat.
2. Add the onion and celery and saute for 5 minutes.
3. Stir in the corn, thyme, and water and season with salt and pepper.
4. Bring to a boil, reduce the heat and simmer for 15 minutes.
5. Remove the thyme sprigs.
6. Remove the soup in batches to a blender and puree until smooth.
7. Strain the soup through a fine sieve.
8. Season with salt and white pepper.
9. Add slightly more salt than needed to compensate for the cold serving temperature.
10. Cover and chill for 3 hours or longer.
11. Divide the Crab and Avocado Salad between 6 chilled bowls.
12. Arrange the salad in a ring in each bowl.
13. Spoon the soup into the center.
14. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
15. 2 oranges, juiced
16. 1 lime, juiced
17. 1 lemon, juiced
18. 1/2 cup extra-virgin olive oil
19. Salt and freshly ground white pepper
20. 1 pound jumbo lump or lump crabmeat, flaked
21. 3 avocados, peeled, coarsely chopped
22. Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl.
23. Season with salt and white pepper.
24. Fold in the crab meat and avocados.
25. Adjust seasonings.
26. Cover and chill.

olive oil, white onion, celery, corn, thyme, water, salt, avocado salad, fresh chives, freshly ground white pepper, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/chilled-sweet-corn-broth-with-crab-and-avocado-salad-recipe0.html (may not work)