Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.36 Kcal (1927 kJ) | ||
| Calories from fat | 347.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.59g | 59% | |
|---|---|---|---|
| Cholesterol | 43.8mg | 15% | |
| Sodium | 1027.24mg | 43% | |
| Potassium | 997.3mg | 21% | |
| Total Carbs | 28.58g | 10% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 11.99g | 48% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 1.8mg | 10% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.74 Kcal (585 kJ) | ||
| Calories from fat | 105.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 59% | |
|---|---|---|---|
| Cholesterol | 13.3mg | 15% | |
| Sodium | 311.81mg | 43% | |
| Potassium | 302.72mg | 21% | |
| Total Carbs | 8.68g | 10% | |
| Sugars | 1.45g | 19% | |
| Dietary Fiber | 3.64g | 48% | |
| Protein | 2.43g | 16% | |
| Vitamin C | 6.3mg | 34% | |
| Iron | 0.6mg | 10% | |
| Calcium | 16mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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