Total Time: 15 min
Prep: 10 min
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.
Recipe taken from: http://www.foodnetwork.com/recipes/emeril-lagasse/cold-avocado-soup-recipe.html?oc=linkback
Image taken from: http://tofufortwo.net/wp-content/uploads/2008/02/edamame_soup.jpg