Sweet Corn Soup with Avocado Cream and Cilantro - unsalted butter

Method

• Heat a large saucepan over medium heat for 1 minute.
• Add the butter, and when it foams, add the potato, onion, chile, and thyme.
• Reduce the heat to low, and cook about 10 minutes, until the onion is translucent and the potatoes release their starch and appear creamy.
• Turn the heat to high, and add the corn, cilantro sprigs, the jalapeno, 1 1/2 teaspoons salt, and some pepper.
• Stir to coat the corn in the butter, onion, and potato mixture.
• Pour 10 cups of water into the pot and bring to a boil, stirring occasionally.
• Turn the heat down to low, and simmer about 30 minutes, until the corn and potatoes are tender but not mushy.
• Meanwhile, puree the avocado and creme fraiche in a food processor until smooth.
• Season with the lime juice, salt, and pepper to taste.
• Strain the soup over a large bowl, and discard the chile de arbol.
• Put half the corn mixture into the blender with 1/2 cup of the liquid.
• (You will need to puree the soup in batches.)
• Process at the lowest speed until the corn is pureed.
• Then, pour in 1 cup of liquid.
• Turn the speed up to high, and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream.
• Blend at least a minute, until the soup is completely smooth.
• Transfer to a container, and repeat with the second half of the soup.
• (You may not need all the liquid.)
• Taste the soup for balance and seasoning.
• To serve family-style, put the soup in a warm tureen and scatter the cilantro leaves over the top.
• Serve the avocado cream on the side.
• Or serve in bowls and garnish each with a generous dollop of avocado cream and three cilantro leaves.