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1
Heat a large saucepan over medium heat for 1 minute.
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2
Add the butter, and when it foams, add the potato, onion, chile, and thyme.
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3
Reduce the heat to low, and cook about 10 minutes, until the onion is translucent and the potatoes release their starch and appear creamy.
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4
Turn the heat to high, and add the corn, cilantro sprigs, the jalapeno, 1 1/2 teaspoons salt, and some pepper.
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5
Stir to coat the corn in the butter, onion, and potato mixture.
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6
Pour 10 cups of water into the pot and bring to a boil, stirring occasionally.
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7
Turn the heat down to low, and simmer about 30 minutes, until the corn and potatoes are tender but not mushy.
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8
Meanwhile, puree the avocado and creme fraiche in a food processor until smooth.
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9
Season with the lime juice, salt, and pepper to taste.
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10
Strain the soup over a large bowl, and discard the chile de arbol.
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11
Put half the corn mixture into the blender with 1/2 cup of the liquid.
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12
(You will need to puree the soup in batches.)
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13
Process at the lowest speed until the corn is pureed.
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14
Then, pour in 1 cup of liquid.
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15
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.
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16
Blend at least a minute, until the soup is completely smooth.
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17
Transfer to a container, and repeat with the second half of the soup.
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18
(You may not need all the liquid.)
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19
Taste the soup for balance and seasoning.
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20
To serve family-style, put the soup in a warm tureen and scatter the cilantro leaves over the top.
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21
Serve the avocado cream on the side.
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22
Or serve in bowls and garnish each with a generous dollop of avocado cream and three cilantro leaves.
