Cold Avocado Soup

Recipe courtesy Emeril Lagasse, 2001

3 large, ripe avocados, peeled, pitted and cut into 1/2-inch pieces
1 1/2 cups chicken stock
1/4 cup minced scallions
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro, plus 6 sprigs
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1 cup heavy cream
1 tablespoon olive oil
1 cup corn kernels
1/2 teaspoon cumin

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.


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