Sweet Corn Soup with Avocado Cream and Cilantro | Peachy the Magazine

Ingredients

• 4 tablespoons unsalted butter
• 1 cup diced and peeled Yukon Gold potato (1⁄4-inch cubes)
• 1 1⁄2 cups diced yellow onion
• 1⁄2 chile de árbol
• 1 tablespoon thyme leaves
• 4 cups fresh corn (from about 6 ears)
• 6 sprigs cilantro plus 18 cilantro leaves for garnish
• 1⁄2 jalapeño, seeded 10 cups water
• 1⁄2 large ripe avocado
• 1⁄3 cup crème fraîche
• 1⁄2 teaspoon lime juice
• Kosher salt and freshly ground black pepper