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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

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.