CALIFORNIA AVOCADO SPIKED CORN SOUP

Steps:

• Saute onion, celery and carrot in oil until soft, about 10 minutes.
• Stir in corn, thyme, water and a little salt; simmer 20 minutes.
• Coarsely puree mixture; return to pot.
• Stir in salt, white pepper and cayenne to taste.
• Remove from heat; stir in lemon juice.
• Dice half of the avocados and stir into soup. Slice remaining avocado.
• Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads.