Fresh Corn Soup Topped with Roasted Corn Guacamole

INGREDIENTS

• Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
• 1 tablespoon olive oil
• Salt and black pepper
• 1 tablespoon finely chopped red onion
• 2 tablespoons fresh cilantro, finely chopped
• 1 lime, finely grated zest and juice
• 1 jalapeño, stemmed and seeded, finely chopped
• 1 avocado, pitted and chopped
• Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1/2 red onion, chopped
• 1 jalapeño, stemmed and chopped
• 1 1/2 cups chicken broth
• Cilantro sprigs, to garnish