INGREDIENTS:1¼ quarts chopped onion 1¼ quarts diced celery 2 cups coarsely shredded carrot 1/3 cup canola oil 3 quarts yellow corn kernels 1½ Tbsp. chopped fresh thyme 3 quarts water to taste, salt to taste, freshly ground white pepper to taste, cayenne pepper 1/3 cup fresh lemon juice, or to taste 11 California Avocados (5½ lbs.) as needed for garnish, carrot threads* DIRECTIONS:Sauté onion, celery and carrot in oil until soft, about 10 minutes. Stir in yellow corn, thyme, water and 1 tsp. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.