Stifling heat again in DC. Cool down with this soup no matter where you live. The recipe is from Emeril Lagasse. You all know Emeril, right? "Bam!", "Pork Fat Rules!", "Kick it up a Notch"....I've learned many things from Emeril.
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 pepper
1 cup heavy cream
1 tablespoon olive oil
1 cup corn kernals
1/2 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 corns kernals, 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 one sprig of cilantro.
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 pepper
1 cup heavy cream
1 tablespoon olive oil
1 cup corn kernals
1/2 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 corns kernals, 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 one sprig of cilantro.
