Cold Avocado Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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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