Lynn's Chunky Avocado Corn Soup
3 lrg ripe avocados peeled, pitted,
and cut into 1/2" pieces
1 1/2 cup chicken stock
1/4 cup minced scallions
2 tbl fresh lemon juice
2 tbl minced fresh cilantro plus
6 sprg fresh cilantro
1 1/2 tsp salt
1/2 tsp cayenne
1 cup heavy cream
1 tbl olive oil
1 cup corn kernels
1/2 tsp cumin
Method :
In batches in a food processor, puree the avocados, chicken stock, scallions,
lemon juice, cilantro, 1 teaspoon of the salt, and the cayenne. Pour into a soup
tureen or large pitcher and stir in the heavy cream just before serving.
In a small skillet, heat the oil over medium-high heat. Add the corn kernels,
cumin, and remaining 1/2 teaspoon salt, and cook until fragrant and golden
brown, about 5 minutes, stirring occasionally. Remove from the heat and garnish
each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of
cilantro.
This recipe yields 4 to 6 servings.