3 large, ripe avocados, peeled, pitted and cut into 1/2-in pieces

1 1/2 C chicken stock

1/4 C minced scallions

2 T fresh lemon juice

2 T minced fresh cilantro, plus 6 sprigs

1 1/2 tsp. salt

1/2 tsp. cayenne

1 C heavy cream

1 T olive oil

1 C corn kernels

1/2 tsp. 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 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.