Serves 4


Pickled cucumbers:
  • 1/2 English cucumber, sliced into thin half-moons (about 1 cup)
  • 1/2 cup corn kernels (from 1 small ear corn)
  • 3 Tbsp. white wine vinegar
  • 1/4 tsp. kosher salt

  • 2 Tbsp. unsalted butter
  • 1 medium bulb fennel, cored and chopped (about 1 1/2 cups), plus chopped fronds for garnish
  • 1 medium white onion, chopped (about 1 1/2 cups)
  • 3 garlic cloves, chopped
  • 2 cups corn kernels (from 3 to 4 ears corn)
  • 1 1/2 tsp. chopped thyme leaves
  • 1 1/2 tsp. kosher salt, plus more to taste
  • 4 cups low-sodium chicken stock
  • 1 large avocado, peeled and pitted
  • 1/4 cup plain whole milk Greek yogurt
  • Ground black pepper, for garnish


Active time: 30 minutes
Total time: 45 minutes

To make pickled cucumbers: In a medium bowl, mix together all ingredients. Set aside.

To make soup: In a large pot, melt butter over medium heat. Add fennel, onion, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add corn, thyme, and salt, and cook until corn is tender, 3 to 5 minutes more. Add stock, bring to a boil, and then reduce heat to medium-low and simmer for 1 minute. Remove pot from heat.

Add avocado to pot. Working in batches, carefully purée soup until smooth. Return to pot and season with more salt to taste. Ladle into bowls; top with pickled cucumbers, a dollop of yogurt, fennel fronds, and pepper; and serve.


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