Cold Avocado Soup

Recipe Ingredients

3		Ripe avocados - peeled, pitted, (large)
		And cut into 1/2" pieces
1 1/2 cups	355ml	Chicken stock
1/4 cup	23g / 0.8oz	Minced scallions
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Minced fresh cilantro - plus
6 sections		Fresh cilantro
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Corn kernels
1/2 teaspoon	2.5ml	Cumin

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E15) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.