Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, being back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with corn and tomato garnish.
Cooking the avocados preserves their bright color when chilled.
Stir together corn kernels with all other ingredients in a small bowl. Serve 2 spoonfuls on top of Avocado Soup.
Yield: 6 servings as garnish
c.1996, M.S. Milliken & S. Feniger, all rights reserved