Cold Avocado Soup

Ingredients

3 large, ripe avocados, peeled, pitted and cut into ?-inch pieces
1 1/2 cups chicken stock
1/4 cup minced green onions
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

Instructions

In batches in a food processor, puree the avocados, chicken stock, green onions, 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.

Yield: 4 to 6 servings