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
2/2 teaspoon cayenne 1 cup heavy cream 1 tablespoon olive
oil 1 cup corn kernels
3/2 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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