Instructions

• In a soup pot, saute onions in oil over medium heat for five minutes.
• Add corn and jalapenos and cook for another 5 minutes.
• Add vegetable stock, half the cilantro, half the chives, the avocados, and salt.  Bring to a boil, reduce to a simmer and cook until onions are completely soft, about 10 minutes altogether.
• Transfer to a blender or food processor (or use an immersion blender) and pulse until smooth.  *UPDATE: after making this a bunch of times, I've decided that it is even more delicious strained through a sieve so that the texture is super velvety without and strings from the corn.  Once you've blended it until smooth, simply pour it through a fine mesh sieve (if you have one) and use a whisk to move the soup through to the other side.  Save the bits left behind to add to the soup later as a garnish or discard.
• Pour into a bowl and garnish with the rest of the cilantro, chives plus the fire roasted corn (a little per bowl), the sliced jalapenos, salt, avocado slices, and a lime wedge.
• If desired, chill pureed soup and serve cold--either is delicious!
• Don't forget to drizzle with that good olive oil before serving.